Filed Under: Beef, Dinner, Food, Recipes

Slow Cooker Chunky Vegetable-Beef Chili

This beef chili is comfort food made light with good-for-you root vegetables and butternut squash, which is full of vitamins A and C and omega-3 fatty acids.

March 26th, 2012

By LeeAnne Wright

Makes 8 servings
Prep Time
Prep to table time: 25 minutes + 5 hours unattended
  • 1 slice bacon, chopped
  • 1 lb trimmed stew beef
  • 1 medium onion, diced
  • 2 medium carrots, trimmed and diced
  • 2 celery stalks, trimmed and diced
  • 1 lb butternut squash, cut into 1-inch cubes
  • 1 tbsp minced garlic
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 1 chipotle chili pepper, minced, optional
  • 1 can diced tomatoes with juice (796 mL)
  • 1 can kidney beans (540 mL), drained and rinsed
  1. Cook bacon in a large saucepan over medium heat for 5 minutes or until crisp. Transfer to slow cooker, leaving behind drippings.

  2. 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.

  3. Add onion, carrots, celery and squash to saucepan and cook until onion is tender, about 5 minutes.

  4. Stir in garlic, spices and chipotle pepper and cook for 1 minute. Transfer vegetables to slow cooker.

  5. 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.

  6. Serve with crusty whole-grain bread or baked tortilla chips.

Nutrients Per Serving

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.

Slow Cooker Chunky Vegetable-Beef Chili
Photography by John Cullen

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