Slow Cooker Hearty Beef & Bean Chili
Serving Size / Yield
- 1 1/2 lbs. ground beef
- 1 lg. onion, chopped (about 1 C.)
- 2 cloves garlic, minced
- 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
- 1 can (14.5 oz.) diced tomatoes
- 1/2 C. water
- 2 cans (about 15 oz. each) red kidney beans, rinsed and drained
- 1/4 C. chili powder
- 2 tsp. ground cumin
Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in a 3 1/2-quart slow cooker. Cover and cook on low for 8-9 hours or on high for 4-5 hours.
Serving Suggestion: Serve with slices of cornbread and a romaine salad tossed with fresh chopped basil and chives and Italian salad dressing. For dessert serve caramel or vanilla flan.