Slow Cooker Beef and Bean Chili

Beef stew meat becomes moist through slow cooking and with ingredients like diced tomatoes with green chiles.


5 servings


1 tablespoon olive or vegetable oil
1 large onion, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper
2 pounds beef stew meat
2 (15 ounce) cans black beans, drained, rinsed
2 (14.5 ounce) cans diced tomatoes with green chiles, undrained
1/2 cup water


In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook for 4 to 5 minutes, stirring frequently, until onions are softened.

Stir in chili powder, cumin, salt, pepper and beef. Cook for 6 to 8 minutes, stirring occasionally, until beef is lightly browned.

In 3- to 4-quart slow cooker, place beef mixture. Stir in beans, tomatoes and water.

Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

Estimated Time

Preparation Time: 25 minutes
Total Time: 8 hours 25 minutes

Additional Information

If you're not a fan of black beans, kidney beans are a great substitute.

Packages of stew meat can have pieces of different sizes. Cut any large pieces into smaller same-size pieces so that everything cooks in the same amount of time.

Nutritional Information

Amount per serving: Calories 630 (Calories from Fat 230), Total Fat 26 g (Saturated Fat 9 g, Trans Fat 1 g), Cholesterol 105 mg; Sodium 810 mg; Total Carbohydrate 51 g (Dietary Fiber 13 g, Sugars 10 g), Protein 49 g; Exchanges: 2 Starch; 1 Other Carbohydrate; 1 Vegetable; 6 Lean Meat; 1 1/2 Fat; Carbohydrate Choices: 3 1/2

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