Crock Pot Beef and Red Bean Chili Recipe

ingredients

1 can red beans, rinsed and drained
1 tablespoon olive oil
2 pounds boneless beef chuck pot roast, cut into 1-inch pieces
1 cup coarsely chopped onion
1 can (15 ounce size) tomato sauce
1 can (14.5 ounce size) diced tomatoes with green chiles
1 can (14 ounce size) low sodium beef broth
2 finely chopped chipotle peppers in adobo sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 teaspoons adobo sauce
2 teaspoons crushed dried oregano
1 teaspoon cumin
3/4 cup finely chopped red bell pepper
1/4 cup snipped fresh cilantro

directions

In a large skillet, heat oil over medium-high heat.

Add half of the meat and the onion, cook and stir until meat is brown.

Transfer to a 3-1/2- or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat.

Stir tomato sauce, undrained tomatoes, broth, chipotle peppers and adobo sauce, oregano, and cumin into mixture in slow cooker.

Drain and rinse the beans, stir into mixture in cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Top individual servings with sweet pepper and cilantro.

nutrition data

353 calories, 20 grams fat, 18 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.

reviews & comments

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