Slow Cooker Beef and Red Bean Chili
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 8 servings
- Servings: 8
- Prep Time: 10m
- Cook Time: 12:00 h
- Ready In: 12:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
275.4 -
Carbohydrates
18.3 g -
Cholesterol
48.7 mg -
Fat
14.2 g -
Fiber
6.5 g -
Protein
16.5 g -
Saturated Fat
5.5 g -
Serving Size
1 -
Sodium
318.0 mg -
Sugar
0.2 g -
Trans Fat
6.0 g -
Unsaturated Fat
0.9 g -
Potassium
615.3 mg
Slow cooker beef and red bean chili. Ground beef with vegetables cooked in slow cooker. Very delicious!
Slow Cooker Beef and Red Bean Chili
Ingredients
- 1 cup (250 ml) dried red beans, rinsed and drained
- 2 pounds (960 g) ground beef
- 1 tablespoon olive oil
- 1 cup peeled and coarsely chopped onion
- 15 oz (450 ml) can tomato sauce
- 15 oz (450 ml) can diced tomatoes and green chilies, undrained
- 15 oz (450 ml) can low-sodium beef broth
- 2-3 canned chipotle peppers in adobo sauce, finely chopped
- 2 teaspoons adobo sauce
- 2 teaspoons dried oregano, crushed
- 3/4 cup finely chopped red sweet pepper
- 1 cup snipped fresh cilantro
Method
Step 1
In a large saucepan, combine red beans and enough water to cover beans by 2 inches (5 cm). Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Remove from heat, cover and set aside for 1 hour. Drain and rinse beans.
Step 2
In a large nonstick skillet, heat olive oil over medium-high heat. Add half of the meat and chopped onion. Cook, stirring occasionally, until browned.
Step 3
With a slotted spoon, transfer mixture to 3½-4 quart (3½-4 L) slow cooker. Repeat with remaining meat. Stir the remaining ingredients, except red sweet pepper and cilantro, into the mixture in the slow cooker.
Step 4
Cover and cook on low-heat setting for 10-12 hours. Top each serving with snipped fresh cilantro and finely chopped red sweet pepper.
