Ingredients
Scale
- 2 lbs beef chuck roast, cut into cubes
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup corn kernels
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 2 cups beef broth
Instructions
- Place beef cubes in the slow cooker.
- Add chopped onion, garlic, spices, beans, tomatoes, corn, salt, pepper, and beef broth.
- Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours until beef is tender.
- Serve hot garnished with your favorite toppings.
Notes
- Adjust spice level with cayenne pepper or chili powder to taste.
- Use lean beef for a lower-fat option.
- Serve with shredded cheese, sour cream, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg