Slow Cooker Spicy Tomato and Beef Chili

Slow Cooker Spicy Tomato and Beef Chili 580 Image by: Slow Cooker Spicy Tomato and Beef Chili 580 Author: Canadian Living

Using stewing beef instead of ground meat adds delicious bulk to this otherwise classic chili. Serve as is or use it as a topping for baked potatoes.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2013

Ingredients

  • 2 lbs stewing beef cubed
  • 2 cans Red kidney beans drained and rinsed
  • 1 can whole tomatoes
  • 1 cup sodium-reduced beef broth
  • 1/4 cup tomato paste
  • 1 onion chopped
  • 1 tablespoon granulated sugar
  • 2 teaspoons chipotle chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped fresh parsley
  • 3/4 cups sour cream

Method

In slow cooker, stir together beef, red kidney beans, tomatoes, beef broth, tomato paste, onion, sugar, chili powder, salt and pepper.

Cover and cook on low until beef is tender, about 7 hours.

Stir in parsley. Serve with sour cream.

Nutritional facts Per eac h of 8 servings: about

  • Fibre 9 g
  • Sodium 721 mg
  • Sugars 8 g
  • Protein 31 g
  • Calories 377.0
  • Total fat 16 g
  • Potassium 940 mg
  • Cholesterol 76 mg
  • Saturated fat 7 g
  • Total carbohydrate 28 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 35.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Spicy Tomato and Beef Chili

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