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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 19%
  • Fat: 6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 34g
  • Carbohydrate: 28.2g
  • Fiber: 8.9g
  • Cholesterol: 49mg
  • Iron: 4.2mg
  • Sodium: 752mg
  • Calcium: 92mg

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

Preparation

  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.
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