SLOW-COOKER CHIPOTLE BEEF STEW

Slow-Cooker Chipotle Beef Stew image

Come home to a slow cooked stew made using beef and veggies topped with avocado and tortilla chips - a hearty dinner recipe.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h25m

Yield 6

Number Of Ingredients 14

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Ingredients

1 package (12 oz) frozen whole kernel corn
1 lb boneless beef top sirloin, trimmed of fat, cut into 1-inch cubes
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
2 large onions, chopped (2 cups)
2 poblano chiles, seeded, diced
3 cloves garlic, chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 avocado, pitted, peeled, cut into 12 wedges
12 baked tortilla chips, crushed
6 small cilantro sprigs, coarsely chopped
6 tablespoons reduced-fat sour cream

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In small microwavable bowl, microwave corn uncovered on High 2 minutes or until thawed. In slow cooker, place corn and all remaining stew ingredients; mix well. Cover and cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours.)
Divide stew evenly among 6 bowls. To serve, top with avocado, tortilla chips, cilantro and sour cream.

Nutrition Facts : Calories 310, Carbohydrate 30 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 10 g, TransFat 0 g