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Slow-Cooker Chipotle Beef Stew
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Prep Time:
25 minutes
Total Time:
8 hours 25 minutes
Hearty beef and veggie stew with avocado and crunchy tortilla chip topping - a comforting slow-cooked meal.
Ingredients:
  • 1 package (12 oz) frozen whole kernel corn
  • 1 lb boneless beef top sirloin, trimmed of fat, cut into 1-inch cubes
  • 1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
  • 2 large onions, chopped (2 cups)
  • 2 poblano chiles, seeded, diced
  • 3 cloves garlic, chopped
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 avocado, pitted, peeled, cut into 12 wedges
  • 12 baked tortilla chips, crushed
  • 6 small cilantro sprigs, coarsely chopped
  • 6 tablespoons reduced-fat sour cream
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Microwave the corn in a small bowl uncovered on High for 2 minutes until thawed. Combine the corn and all other stew ingredients in the slow cooker and mix thoroughly. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
  • Ladle the stew into 6 bowls, then garnish each bowl with sliced avocado, crushed tortilla chips, fresh cilantro, and a dollop of sour cream before serving.

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