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Slow-Cooker Beef-Vegetable Chili

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By Betty Crocker Kitchens
Updated Sep 7, 2010
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Round steak in place of ground beef makes a classic kettle creation more hearty and delicious.

Slow-Cooker Beef-Vegetable Chili

  • Prep Time 20 min
  • Total 9 hr 20 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 1/2 pounds beef boneless round steak
  • 1 large onion, coarsely chopped (1 cup)
  • 1 bag (12 oz) frozen mixed vegetables, thawed
  • 2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained
  • 1 can (15 oz) Progresso™ black beans, rinsed and drained
  • 1 can (15 oz) Progresso™ dark red kidney beans, rinsed and drained
  • 1 envelope (1.25 ounces) chili seasoning mix
  • 2 cups water
  • 3/4 cup shredded Cheddar cheese (3 ounces)
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Step 
    1
    Spray 12-inch nonstick skillet with cooking spray. Cut beef into 1/2-inch cubes. Cook beef and onion in skillet over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain.
  • Step 
    2
    Mix beef mixture and remaining ingredients except cheese and cilantro in 3 1/2- to 4-quart slow cooker.
  • Step 
    3
    Cover and cook on Low heat setting 7 to 9 hours. Top individual servings with cheese and cilantro.

Nutrition

450 Calories
10g Total Fat
42g Protein
48g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
840mg
35%
Potassium
1380mg
39%
Total Carbohydrate
48g
16%
Dietary Fiber
14g
56%
Sugars
8g
Protein
42g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
30%
30%
Calcium
20%
20%
Iron
45%
45%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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