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2
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Slow Cooker Chili

 


1 pound beef boneless round steak, cut into ½-inch pieces
1 large onion, chopped (1 cup)
2 medium stalks celery, cut into ½-inch pieces (1 cup)
2 cans (14.5 ounces each) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 Tablespoon chili powder
2 teaspoons ground cumin
¼ teaspoon dried oregano leaves
¼ teaspoon ground cinnamon
1 medium bell pepper, cut into 1-inch pieces (1 cup)
1 can (15 to 16 ounces) kidney beans, rinsed and drained

Mix all ingredients except bell pepper and beans in 3½- to 4-quart Crock-Pot slow cooker.

Cover and cook on low heat setting 6 to 7 hours or until beef and vegetables are tender.

Stir in bell pepper and beans. Uncover and cook on high setting about 15 minutes or until slightly thickened.

Makes 8 servings.


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