Average Rating: 4.454545TOTAL TIME: Prep: 15 min. Cook: 7 hours
YIELD: 8 servings (2-1/2 quarts).Ingredients
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 1 large onion, finely chopped
- 1 medium green pepper, finely chopped
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons adobo sauce
- 2 garlic cloves, minced
- 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges
Instructions
- 1. In a large bowl, combine the beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine the beef, cumin, oregano, salt and pepper.
- 2. Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add the beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice.
Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.
Nutrition Facts
1-1/4 cups (calculated without optional ingredients): 343 calories, 13g fat (4g saturated fat), 74mg cholesterol, 772mg sodium, 26g carbohydrate (5g sugars, 6g fiber), 29g protein.
