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Slow-Cooked Chile Con Carne

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.