Soups, Stews & Chilies - (Page 66)

classic chilies • Low Fat Slow Cooker Beef-Vegetable Chili Prep Time: 20 Minutes Start to Finish: 7 Hours 20 Minutes Servings: 6 (1½ cups each) 1. Heat 12-inch nonstick skillet over medium-high heat. Cook beef and onion in skillet 5 to 7 minutes, stirring occasionally, until beef is brown; drain. 2. In 3½- to 4-quart slow cooker, mix beef mixture and remaining ingredients except cheese and cilantro. 3. Cover; cook on Low heat setting 7 to 9 hours. Top individual servings with cheese and cilantro. Nutrition Information Per Serving: 1 ServINg: Calories 420 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g); Cholesterol 75mg; Sodium 950mg; Total Carbohydrate 50g (Dietary Fiber 14g); Protein 41g 1½ lb boneless beef round steak, cut into ½-inch cubes 1 large onion, coarsely chopped (1 cup) 2 cups Green Giant® frozen mixed vegetables, thawed 2 cans (14.5 oz each) diced tomatoes with green chiles, undrained 1 can (15 oz) Progresso® black beans, drained, rinsed 1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed 1 package (1.25 oz) chili seasoning mix 2 cups water ¾ cup shredded Cheddar cheese (3 oz) 2 tablespoons chopped fresh cilantro Tip » Serve-wIth Corn muffins from the bakery or a pan of homemade corn bread go great with this easy chili. 66 Betty Crocker Soups, Stews & Chilies

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies