I made this stew for my ladies' group at church, and everyone loved it! Best of all, I could start the soup before I left for work in the morning and have it ready to go when I got home. —Anita Roberson, Williamston, North Carolina
Slow-Cooker Southwest Beef Stew
Slow-Cooker Southwest Beef Stew
Prep Time
30 min
Cook Time
6 hours
Yield
11 servings (2-3/4 quarts)
Ingredients
- 1-1/2 pounds lean ground beef (90% lean)
- 1 large onion, chopped
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 package (16 ounces) frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 teaspoon garlic powder
- 1-1/2 teaspoons salt-free Southwest chipotle seasoning blend
- 1-1/2 cups cooked rice
- 1/4 cup shredded cheddar cheese
Directions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain.
- Transfer to a 5-qt. slow cooker. Stir in the next seven ingredients. Cover and cook on low 6-8 hours or until heated through.
- Stir in rice; heat through. Sprinkle each serving with cheese.
Nutrition Facts
1 cup: 228 calories, 6g fat (3g saturated fat), 42mg cholesterol, 482mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
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