Spicy Beef and Bean Chili
Minutes Prep time: 15
Minutes Total time: 495
Servings: 10
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 495
Servings: 10
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies
2 pounds boneless round steak, cut into bite-size pieces
2 cans (15 oz each) Ranch Style® Beans, undrained
1 can (6 oz each) Hunt's® Tomato Paste
1 cup chopped onion
2 tablespoons Gebhardt® Chili Powder
1/4 teaspoon salt
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 57 mg | 6% |
Carbohydrate | 22 g | 7% |
Cholesterol | 64 mg | 21% |
Total Fat | 5 g | 8% |
Iron | 5 mg | 26% |
Calories | 250 kcal | 12% |
Sodium | 641 mg | 27% |
Protein | 28 g | 55% |
Saturated Fat | 2 g | 9% |
Sugars | 5 g | 1% |
Vitamin C | 6 mg | 10% |
Spray inside of 6-quart slow cooker with cooking spray. Place 1 can undrained tomatoes in slow cooker. Drain remaining 2 cans of tomatoes; add to slow cooker. Add remaining ingredients; stir to combine. Mixture will be thick.
Cover; cook on LOW 8 hours or on HIGH 4 hours or until meat is tender.
Spicy Beef and Bean Chili