Penn Herb Wellness Guide
Slow Cooker Chile
Chile made for a chilly evening—tender beef sirloin, a mixture of beans, and plenty of spice.
Ingredients
- 1 cup dried pinto beans, sorted and rinsed
- 1 cup dried red kidney beans, sorted and rinsed
- Water (enough to soak beans)
- 1 1/2 lbs beef sirloin, trimmed and cut into 3/4-inch cubes
- 1 lb yellow or white onions, coarsely chopped
- 1 red bell pepper, seeded and diced
- 1 Tbs chili powder
- 1 Tbs ground cumin
- 1 1/2 cups salsa
- 5 cups water
Directions
- Place dried beans in a bowl and cover with enough water to stand 2 inches above beans. Soak 6 to 8 hours or overnight.
- Drain beans, place in 5- to 6-quart slow cooker. Add meat, onion, bell pepper, chili powder, cumin, salsa, and water.
- Cover slow cooker with lid. Turn on high setting for 7 to 9 hours, or until meat and beans are fork tender.
- Serve in bowls topped with sour cream, cilantro, and extra onions, if desired.
Nutrition Facts
Calories 312
Calories from Fat 95 (30%)
(16%)Total Fat 11g
(20%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(12%)Cholesterol 35mg
(9%)Sodium 220mg
(26%)Potassium 927mg
Total Carbohydrate 32g
(30%)Dietary Fiber 8g
Sugars 5g
Sugar Alcohols 0g
(46%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.