Slow-Cooked Chile Con Carne

To trim this recipe to two servings, omit one can of beans and use only one cup of broth. Cut the remaining ingredients in half.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 291
Caloriesfromfat 19 %
Fat 6 g
Satfat 1.9 g
Monofat 2 g
Polyfat 0.3 g
Protein 34 g
Carbohydrate 28.2 g
Fiber 8.9 g
Cholesterol 49 mg
Iron 4.2 mg
Sodium 752 mg
Calcium 92 mg


Cooking spray
1 1/2 cups chopped onion (about 1 medium)
2 garlic cloves, minced
1 pound sirloin, cut into 1-inch cubes
2 1/2 cups diced plum tomato (about 6)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (14-ounce) can fat-free, less-sodium beef broth
1/4 teaspoon salt


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef to pan; cook 5 minutes or until beef is browned, stirring occasionally. Combine beef mixture, tomato, and next 6 ingredients (through broth) in an electric slow cooker. Cover and cook on HIGH for 3 1/2 hours or until beef is tender. Uncover; cook 30 minutes or until slightly thickened. Stir in salt.

Marcia Whyte Smart,

Cooking Light

April 2007
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