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Beef and Three-Bean Chili

“This is one of my favorite recipes; it makes my kitchen smell so good! We love eating it with homemade bread or cornbread.” -Nancy Whitford of Edwards, New York

9 ServingsPrep: 20 min. Cook: 5 hours

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch pieces
2 teaspoons chili powder
1-1/3 cups chopped onion
2 tablespoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup beef broth
1 can (6 ounces) tomato paste
2 jalapeno peppers, seeded and chopped
1 tablespoon brown sugar
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
Sour cream, optional

Directions

Sprinkle beef with chili powder. In a large skillet over medium heat,
brown beef and onion in oil.
Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine
the beans, tomatoes, broth, tomato paste, jalapenos, brown sugar,
garlic, salt, pepper and cumin. Stir in the beef, onion and

2 of 2

Beef and Three-Bean Chili (continued)

Directions (continued)

drippings.
Cover and cook on low for 5-6 hours or until meat is tender. Serve
with sour cream if desired. Yield: 9 servings.

Nutrition Facts: 1 cup (calculated without sour cream) equals 309 calories, 9 g fat (2 g saturated fat), 47 mg cholesterol, 620 mg sodium, 34 g carbohydrate, 9 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.