Beef and Red Bean Chili

Beef and Red Bean Chili

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From: Diabetic Living Magazine

A slow cooker brings out all the flavors in this easy bean and beef chili recipe.

Ingredients 6 servings

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Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup dry red beans or dry kidney beans
  • 1 tablespoon olive oil
  • 2 pounds boneless beef chuck, cut into 1-inch cubes
  • 1 large onion, coarsely chopped
  • 1 (14 ounce) can beef broth
  • 1 to 2 chipotle chile peppers in adobo sauce, finely chopped, plus 2 tsp. adobo sauce
  • 2 teaspoons dried oregano, crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 (14.5 ounce) can diced tomatoes with mild green chiles
  • 1 (15 ounce) can tomato sauce
  • ¼ cup snipped fresh cilantro
  • 1 medium red sweet pepper, chopped


  • Prep

  • Ready In

  1. Rinse the beans. Place the beans in a large saucepan or Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour.
  2. In a large skillet heat the oil over medium-high heat. Cook half of the beef and the onion over medium-high heat until mixture is lightly browned. Transfer to a 3½- or 4-quart crockery cooker. Repeat with remaining beef. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, and tomato sauce to the cooker; stir to combine. Drain and rinse the beans and stir into cooker.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Spoon into mugs or bowls. Top with cilantro and sweet pepper.
  • Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
  • Variation: Conventional Method: Prepare beans as above in Step 1 except use a 4- to 5-quart Dutch oven. Drain and rinse beans; set aside. Brown the beef and onion as in Step 2 except use the Dutch oven. Return all meat to pan. Add the broth, chipotle peppers and adobo sauce, oregano, cumin, salt, undrained tomatoes, tomato sauce, and beans. Stir to combine. Bring to boiling; reduce heat. Simmer, covered, for 1½ to 2 hours or until meat and beans are tender. Serve as directed above.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 288 calories; 7 g fat(2 g sat); 6 g fiber; 24 g carbohydrates; 31 g protein; 111 mcg folate; 67 mg cholesterol; 5 g sugars; 1,156 IU vitamin A; 39 mg vitamin C; 54 mg calcium; 5 mg iron; 702 mg sodium; 885 mg potassium
  • Nutrition Bonus: Vitamin C (65% daily value), Folate (28% dv), Iron (28% dv), Vitamin A (23% dv)
  • Carbohydrate Servings:

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