Tested till perfect Slow Cooker Beef and Bean Chili

Slow Cooker Beef and Bean Chili

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.

By The Canadian Living Test Kitchen

Source: Canadian Living New Slow Cooker Classics

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

Ingredients

  • 1 lb 1lblean ground beef
  • 2 2ribs celery, diced
  • 1 1carrotcarrots, diced
  • 1 1oniononions, diced
  • 2 2cloves garlic, minced
  • 2 tbsp 2tbspchili powder
  • 1 tsp 1tspdried oregano
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspground coriander
  • 1 1bay leafbay leaves
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)whole tomatoes
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)Red kidney beans, drained and rinsed
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)baked beans in tomato sauce
  • 2 tbsp 2tbspall-purpose flour
  • 1/3 cup 1/3cupshredded Cheddar cheese
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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 Information Per each of 8 servings: about

cal 365 pro 23g total fat 12g sat. fat 5g
carb 43g fibre 11g chol 39mg sodium 852mg
potassium 676mg

% RDI:

calcium 14 iron 36 vit A 26 vit C 30
folate 35
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