Slow Cooker Beef Vegetable Chili

Slow cooker beef vegetable chili
  • Medium
  • Beef
  • Serves 6
  • Soups & Chilis

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 GiantTM Frozen Mixed Vegetables, thawed
  • 2 cans (398 mL each) diced tomatoes
  • 1 can Old El PasoTM 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 PasoTM Chili Seasoning Mix
  • 2 cups (500 mL) water
  • 3/4 cup (175 mL) shredded Cheddar cheese
  • 2 tbsp (25 mL) chopped fresh cilantro

Preparation

  • 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.

Expert Tips

  • Serve-With : Corn muffins from the bakery or a pan of homemade corn bread go great with this easy chili.