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Home
> Recipes > Low Carb Crockpot > Beef and Red Bean Chili
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Beef and Red Bean Chili
Ingredients
- 1 Cup Dry Red Beans or Dry Kidney Beans
- 1 Tablespoon Olive Oil
- 2 Pounds Boneless beef chuck roast, cut into 1-inch cubes
- 1 cup coarsely chopped onion (1 Large)
- 1 14-ounce can beef broth
- 1 or 2 chipolte peppers in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce
- 2 teaspoons dried oregano, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 14 1/2 ounce can diced tomatoes with mild chiles, undrained
- 1 15-ounce can tomato sauce
- 1/4 cup snipped fresh cilantro
- 1 medium red sweet pepper, chopped
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Prep: 20 Minutes Stand: 1 Hour
Cook: Low 10 to 12 Hours, High 5 to 6 Hours
Makes: 8 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Rinse the beans. Place the beans in a large saucepan or Dutch oven. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour.
- Meanwhile, in a large skillet cook half of the beef and the onion in hot oil over medium-high heat until meat is light brown. Transfer to a 3 1/2- or 4-quart slow cooker. Repeat with remaining beef. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, and tomato sauce to the cooker; stir to combine. Drain and rince the beans and stir into cooker.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Spoon into mugs or bowls. Top with cilantro and sweet pepper.
Nutrition Fact per Serving: 276 cal. 6 g total fat(2 g sat. fat), 67 mg chol., 873 mg sodium, 22 g carb, 8 g fiber, 31 g pro.
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