Slow-Cooked Chipotle Chili

Slow-Cooked Chipotle Chili

  • Recipe serves: 11
  • Prep Time 20 min
  • Cook Time 4 hr 30 min

Ingredients

  • 1/2 cup I Can't Believe It's Not Butter!® Spread
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 1 Tbsp. chili powder
  • 2 tsp. chipotle chili powder
  • 2 lbs. boneless beef stew meat, cut into 1-inch pieces
  • 1 cup beer or water
  • 1 can (28 oz.) diced tomatoes , undrained
  • 2 cans (15 oz. ea.) black beans or cannellini or white kidney beans, rinsed and drained

Directions

  1. Spray slow cooker with nonstick cooking spray; set aside.
  2. Melt 1/4 cup I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook onion, stirring frequently, until tender, about 4 minutes. Stir in garlic and cook 1 minute. Turn into slow cooker.
  3. Combine flour and chili powders in large bowl. Add beef and toss to coat.
  4. Melt 2 tablespoons Spread in same skillet and brown 1/2 of the beef, stirring occasionally, about 4 minutes. Turn into slow cooker. Repeat with remaining Spread and beef. Pour beer into skillet and bring to a boil. Boil 2 minutes, scraping up any browned bits from bottom of skillet. Pour into slow cooker.
  5. Stir remaining ingredients into slow cooker. Cook covered at HIGH 4 hours or until beef is tender.
  6. Serve, if desired, with your favorite chili toppings, such as shredded cheddar cheese, sour cream, sliced green onions and tortilla chips.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 250
Calories from Fat 80
Total Fat 9 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 550 mg
Total Carbs 18 g
Dietary Fiber 4 g
Sugars 3 g
Protein 23 g
Calcium 6 %
Iron 20 %
Vitamin C 20 %
Vitamin A 25 %
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