Slow Cooker Beef and Red Bean Chili

2020-08-26
  • Yield: 8 servings
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 12:00 h
  • Ready In: 12:10 h

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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
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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.

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