work time: 5 minutes cook time: 4 hours or 8 hours
3/4 pound beef stew meat, cut into 1/2-inch pieces
1 tablespoon salt-free Mexican seasoning
2 (15 1/2-ounce) cans chili beans in zesty sauce, undrained
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1 (10-ounce) package frozen chopped green pepper (about 3 cups)
1 cup chopped frozen onion
Fat-free sour cream (optional)
Chopped fresh cilantro (optional)
How to Make It
Place first 6 ingredients in a 4- or 5-quart electric slow cooker; stir well. Cover and cook on high setting 4 hours. Or, cover and cook on high setting 1 hour; reduce to low setting, and cook 7 hours.
If desired, spoon chili into Tortilla Bowls, and top with sour cream and cilantro (bowls not included in analysis).