SLOW-COOKER SOUTHWEST CHILI

Slow-Cooker Southwest Chili image

Hang on to your hat, cowboy! This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h30m

Yield 8

Number Of Ingredients 12

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Ingredients

1 pound beef boneless round steak, cut into 1/2-inch pieces
1 large onion, chopped (1 cup)
2 medium celery stalks, cut into 1/2-inch pieces
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1 medium bell pepper, cut into 1-inch pieces (1 cup)
1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
Shredded Cheddar cheese, if desired

Steps:

In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.
Cover; cook on Low heat setting 6 to 7 hours.
Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 30 mg, Fiber 6 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 7 g, TransFat 0 g