March 26th, 2012
By LeeAnne Wright
Cook bacon in a large saucepan over medium heat for 5 minutes or until crisp. Transfer to slow cooker, leaving behind drippings.
Season beef with salt and pepper and add to saucepan in a single layer. Do not crowd the pan. Leave beef untouched for 2 minutes and then turn; repeat process until browned on all sides. Transfer browned beef to the slow cooker.
Add onion, carrots, celery and squash to saucepan and cook until onion is tender, about 5 minutes.
Stir in garlic, spices and chipotle pepper and cook for 1 minute. Transfer vegetables to slow cooker.
Add tomatoes and beans to slow cooker and stir to combine. If your cooker does not have a flexible seal around the lid, lay a piece of aluminum foil or parchment paper over the vessel and put the lid on, ensuring it’s completely sealed. Set cooker to low and slow cook for 5 hours.
Serve with crusty whole-grain bread or baked tortilla chips.
273 calories, 12 g fat, 143 mg calcium, 641 mg sodium, 26 g carbohydrates, 6 g fibre, 18 g protein. Very high source of fibre. Excellent source of vitamins A and B12 and zinc. Good source of vitamin C and iron. Source of calcium.