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Slow-Cooker Beef-Vegetable Chili
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Prep Time:
20 minutes
Total Time:
9 hours 20 minutes
Elevate your kettle creation with juicy round steak for a heartier, more delicious dish.
Ingredients:
  • 1 1/2 pounds beef boneless round steak
  • 1 large onion, coarsely chopped (1 cup)
  • 1 bag (12 oz) frozen mixed vegetables, thawed
  • 2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained
  • 1 can (15 oz) Progresso™ black beans, rinsed and drained
  • 1 can (15 oz) Progresso™ dark red kidney beans, rinsed and drained
  • 1 envelope (1.25 ounces) chili seasoning mix
  • 2 cups water
  • 3/4 cup shredded Cheddar cheese (3 ounces)
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Prepare a 12-inch nonstick skillet with a light coating of cooking spray. Cut the beef into 1/2-inch cubes. Cook the beef and onion in the skillet over medium-high heat for 7 to 9 minutes, stirring occasionally, until the beef is browned. Drain any excess fat.
  • Combine the beef mixture with all ingredients, excluding the cheese and cilantro, in a 3 1/2 to 4-quart slow cooker.
  • Cook covered on low heat for 7 to 9 hours, then garnish individual servings with cheese and cilantro.

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