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Slow-Cooked Chile Con Carne

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.

Cooking Light APRIL 2007

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

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

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.

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
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Slow-Cooked Chile Con Carne Recipe

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