Yummy steak, beans and just the right amount of spice is what you will find in this comforting recipe for Crock-Pot Steak and Bean Chili! Everyone will be coming back for seconds!
Slow Cooker Steak and Bean Chili
When you are craving a big bowl of meaty chili look no further than this hearty chili recipe! Made with chunks of steak and two kinds of beans this easy recipe is perfect for dinner or lunch any night of the week!
Special Diets
Gluten Free | High Fiber | Low Calorie | Low Carb | Low Fat | Low Sugar
This recipe for Crock-Pot Steak and Bean Chili is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Steak and Bean Chili Recipe
Steak and two kinds of beans are transformed into a lovey chili that is hearty, meaty and just perfection in this tasty slow cooker recipe!
Equipment
- 6 Quart Crock-Pot or larger
Ingredients
- 2 pounds Beef Steak (such as cubed steak, steak for stir fry or any other steak, cut into bite sized pieces)
- 2 teaspoons Ground Chili Powder
- 1 teaspoon Garlic Powder
- ¼ teaspoon Dried Oregano
- 1 medium Yellow Onion (finely chopped)
- 15 ounces Canned Black Beans
- 15 ounces Canned Kidney Beans
- 29 ounces Canned Diced Tomatoes
- 2 stalks Celery (thinly sliced)
- 1 teaspoon Granulated Sugar
- 6 ounces Canned Tomato Paste
- Salt And Pepper (to taste)
Instructions
- Cut your steak into bite sized cubes, unless your using already cubed steak.
- Put cut up steak in a 6 quart or larger slow cooker.
- Add chili powder, garlic powder and Oregano to meat.
- Then cover with onions and celery.
- Drain both cans of beans, rinse, and then place over onions.
- Stir Sugar into Tomato’s and then add over beans.
- Cover and cook on low for 8-10 hours.
- Once it has cooked, add in tomato paste and then season with salt and pepper if necessary.
Notes
If you would like this chili to be more spicy feel free to add one to two diced jalapeno peppers.
You can switch up the types of beans you use in this recipe to any kind of canned beans you like or have on hand. Ranch style beans, pinto beans, black beans, etc.
Nutrition
Calories: 246kcal | Carbohydrates: 17g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 487mg | Potassium: 704mg | Fiber: 6g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 4mg
Tried this recipe?Rate the recipe and then let us know how it was!
I was wondering if you are using raw, uncooked steak pieces, or left-over, pre-cooked pieces?
In this recipe I used uncooked steak. I a sure you could use leftover steak and it would be pretty tender after simmering in the chili.
Thanks!! That’s what I was hoping!! Can’t wait to try it!! I just LOVE your ladies’ website…have tried many other of your recipes & been very happy!
Great recipe! I left out the oregano as I didn’t have any and used Gebhardt’s chili beans as they were on hand. And as always I added cumin. Definately a ‘do-again’.