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Slow Cooker Beef-Vegetable Chili
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| PREP TIME: 20 MINS | TOTAL TIME: 7 HRS 20 MINS | MAKES: 9 CUPS Ingredients: | |
| 1 1/2 lb (750 g) | boneless beef round steak, cut into 1/2-inch cubes |
| 1 cup (250 mL) | coarsely chopped onion |
| 2 cups (500 mL) Green Giant* Frozen Mixed Vegetables, thawed | |
| 2 cans (398 mL each) | diced tomatoes |
| 1 can Old El Paso* Chopped Green Chilies, undrained. | |
| 1 can (19 FL oz/ 540 mL) | black beans, drained, rinsed |
| 1 can (19 FL oz/ 540 mL) | dark red kidney beans, drained, rinsed |
| 1 pouch Old El Paso* Chili Seasoning Mix | |
| 2 cups (500 mL) | water |
| 3/4 cup (175 mL) | shredded Cheddar cheese |
| 2 tbsp (25 mL) | chopped fresh cilantro |
Method:
Heat large nonstick skillet over medium-high heat. Cook beef and onion in skillet 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
In 3 1/2 to 4-quart slow cooker, mix beef mixture and remaining ingredients except cheese and cilantro.
Cover; cook on Low heat setting 7 to 9 hours. Top individual servings with cheese and cilantro.
For this recipe you'll need Mixed VegetablesServe-With : Corn muffins from the bakery or a pan of homemade corn bread go great with this easy chili.
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