Seriously. How can you miss by adding leftover steak to your chili? I say that you can’t. I refuse to waste even a little bit of food if I can possibly help it, so why not add my little bits of steak to some chili beans in a slow cooker.
As much as I love to cook, I love time off too, so an easy chili recipe is one of my go-to ways to use up those veggies and leftover meat.
The steak is lean, the beans are a nutrition powerhouse, and the smoky taste of cumin can’t be beat. Add cheese if you’d like, but I’m a chili purist. I love mine just plain, thank you.
Slow Cooker Leftover Flank Steak Chili
Recipe Serves 4
30 ounces chili beans , rinsed and drained
14 ounces petite diced tomatoes
½ small onion, chopped
½ large bell pepper, chopped
2 cups chicken broth
1 tablespoon barbecue sauce
1 tsp cumin
½ tablespoon chili seasoning
1 clove garlic, minced
6 ounces flank steak, leftover, chopped into bite sized pieces
hot sauce to taste
Combine ingredients in a slow cooker and cook for 4 – 6 hours on low. Mixture should be reduced by 1/3 and vegetables and beans tender.
What’s good from me in this dish?
Lean beef is high in tryptophan and protein. Chock full of vitamins B12, B6, B3 and B2, beef has cardiovascular benefits, as well as the ability to prevent colon cancer. Beef also contains iron, selenium and zinc.
Beans are an excellent source of antioxidants, folic acid, potassium, dietary fiber and complex carbohydrates. Filling and a great source of protein. Folic acid is important for the formation of red blood cells. Potassium is important for our nervous system and promotes a healthy heart rhythm. Fiber is important for digestive health.
Amount Per Serving
Total Fat: 2.81g
Total Carbs: 39.59g
Dietary Fiber: 12.93g
Weight Watchers Points 5
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com