Chilly Day Beef Chili
This super-simple hearty chili will warm you up combining beef Stew Meat, black beans, onions, salsa and Tex-Mex spices.
-
9 hrs
30 min -
8
SERVINGS -
470
Cal -
40 g
Protein
Ingredients:
- 1 boneless beef Chuck Roast, cut into 1/2-inch pieces (about 2-1/2 pounds)
- 2 cans (15-1/2 ounces each) black beans, rinsed, drained
- 1 can (15-1/2 ounces) diced tomatoes (chili or zest-style)
- 1 medium onion, chopped
- 2 teaspoons chile powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 cup prepared thick-and-chunky salsa
Toppings:
- Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream (optional)
Cooking:
-
Combine Boneless Beef Chuck Roast and all other ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours or until beef is tender. (No stirring is necessary during cooking.)
-
Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.
Alternate Cooking Method:
- This recipe can be made in a 6-quart electric pressure cooker. Place Boneless Beef Chuck Roast and all other ingredients except salsa and toppings plus 1/2 cup water in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 22 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add salsa and stir together. Serve with toppings, as desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition:
470 CALORIES
0 % *
7.8g SAT FAT
0 % DV **
40g PROTEIN
0 % DV
5.1 mg IRON
0 % DV
8 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 470 Calories; 180 Calories from fat; 20g Total Fat (7.8 g Saturated Fat; 0.1 g Trans Fat; 1 g Polyunsaturated Fat; 8.3 g Monounsaturated Fat;) 117 mg Cholesterol; 930 mg Sodium; 31 g Total Carbohydrate; 10.9 g Dietary Fiber; 3 g Total Sugars; 40 g Protein; 0 g Added Sugars; 62.8 mg Calcium; 5.1 mg Iron; 747 mg Potassium; 8.1 mcg Vitamin D; 0.3 mg Riboflavin; 4.8 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 334 mg Phosphorus; 8 mg Zinc; 44 mcg Selenium; 147.8 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
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