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Beef & Three-Bean Chili

Total Time

Prep: 20 min. Cook: 5 hours

Makes

9 servings

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, Edwards, New York

Ingredients

  • 1-1/2 pounds beef stew meat, cut into 1-inch pieces
  • 2 teaspoons chili powder
  • 2 tablespoons canola oil
  • 2 small onions, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) 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 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • Sour cream, optional

Directions

  1. Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches.
  2. Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings.
  3. Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.

Nutrition Facts

1 cup: 309 calories, 9g fat (2g saturated fat), 47mg cholesterol, 620mg sodium, 34g carbohydrate (10g sugars, 9g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

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