This super-simple hearty chili will warm you up combining beef Stew Meat, black beans, onions, salsa and Tex-Mex spices.
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.
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* 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 IU Vitamin D; 0.3 mg Riboflavin; 4.8 mg 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, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.
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