1. Heat oil in a large Dutch oven over medium-high. Add half of steak; cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside. Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, about 6 minutes.
2. Stir in chili powder, chipotle chili and cumin; cook, stirring constantly, 1 minute. Add kidney beans, tomatoes, stock, pinto beans, and salt; bring to a boil. Return steak to pan; cover, reduce heat to low, and simmer 30 minutes. Stir in bell peppers, cook until steak is tender, about 30 minutes. Ladle chili into bowls; top with avocado, yogurt, scallions, cilantro, and if desired, radishes.
SLOW COOKER METHOD:
Prepare as directed in step 1, substituting a large skillet for the Dutch oven. Transfer steak and onion mixture to a 6-qt slow cooker. Add chili powder, chipotle, cumin, kidney beans, tomatoes, stock, pinto beans, salt, and bell peppers. Cover and cook on LOW until beef is tender, about 5 to 6 hours. Serve with avocado, yogurt, scallions, cilantro, and if desired, radishes.
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|Serving Size: 1 Serving (542g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 458 (61%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 22g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 230.2mg||71 %|
|Sodium 461.9mg||16 %|
|Potassium 994mg||26 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 8.4g|
|Protein 59.5g||85 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 751
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