Slow Cooker Beef and Bean Chili

Author: Canadian Living

Keep your eye out for grocery store sales on ground beef and pantry ingredients required to make this big-batch chili recipe. Freeze individual portions to enjoy later on and really give your wallet a break.

  • Portion size 8 servings

Ingredients

  • 1 lb lean ground beef
  • 2 ribs celery diced
  • 1 carrots diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can whole tomatoes
  • 1 can chickpea drained and rinsed
  • 1 can Red kidney beans drained and rinsed
  • 1 can baked beans in tomato sauce
  • 2 tablespoons all-purpose flour
  • 1/3 cup shredded Cheddar cheese

Method

In slow cooker, combine beef, celery, carrot, onion, garlic, chili powder, oregano, cumin, coriander, bay leaf, salt and pepper. Stir in tomatoes, chickpeas, red kidney beans and baked beans.

Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaf.

Whisk flour with 2 tbsp water until smooth; whisk into slow cooker. Cook, covered, on high until slightly thickened, about 20 minutes. Serve sprinkled with Cheddar cheese.

Nutritional facts Per each of 8 servings: about

  • Sodium 852 mg
  • Protein 23 g
  • Calories 365.0
  • Total fat 12 g
  • Potassium 676 mg
  • Cholesterol 39 mg
  • Saturated fat 5 g
  • Total carbohydrate 43 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Slow Cooker Beef and Bean Chili