Beef and Red Bean Chili

Recipe By :Better Homes and Gardens
Serving Size : 8
Categories : Chili Crockpot

1 can red beans - rinsed and drained
1 tablespoon olive oil
2 pounds boneless beef chuck pot roast - cut into 1-inch pieces
1 cup coarsely chopped onion
1 (15 oz) can tomato sauce
1 (14 1/2 oz) can diced tomatoes with green chile peppers
1 (14 oz) can low sodium beef broth
2 finely chopped chipotle peppers plus 2 teaspoons adobo sauce
sauce
2 teaspoons crushed dried oregano
1 teaspoon ground cumin
3/4 cup finely chopped red sweet pepper
1/4 cup snipped fresh cilantro

In a large skillet, heat oil over medium-high heat. Add half of the meat
and the onion; cook and stir until meat is brown. Transfer to a 3-1/2-
or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat.
Stir tomato sauce, undrained tomatoes, broth, chipotle peppers and adobo
sauce, oregano, and cumin into mixture in slow cooker. Drain and rinse
the beans; stir into mixture in cooker. Cover and cook on low-heat
setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Top
individual servings with sweet pepper and cilantro.

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Per Serving (excluding unknown items): 293 Calories; 20g Fat (59.8%
calories from fat); 22g Protein; 8g Carbohydrate; 2g Dietary Fiber; 66mg
Cholesterol; 616mg Sodium. Exchanges: 3 Lean Meat; 1 1/2 Vegetable; 2 Fat.


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