Oh yes baby, 34 grams of lean & clean protein! Need we say more.
While the origins of chili, as a dish, are disputed, the delicious concoction of hearty protein with a chili pepper kick is believed to originate in Texas. Since its inception, chili has taken on many forms! Many Texans prefer chili con carne, made with beef and nothing else but chilis, the spicier the better. Some chili recipes add black beans, tomatoes, and various herbs or other veggies. At Skinny Ms., we’ve tried our hand (and succeeded!) at concocting a variety of different types of chili, all healthy and wholesome, and all 100% delicious.
This Slow Cooker Beef and Black Bean Stew is one of our favorite healthy stew recipes, as it combines two excellent sources of protein which also happen to be lean. Lean beef stew meat is low in fat, black beans have zero fat and cholesterol, and both are low in calories and are sugar-free. Plus, black beans are fiber-rich, making them one of our favorite multi-taskers.
We add nothing to this recipe but extra virgin olive oil and a few ingredients that amp up the flavor without adding any fat or excess calories. Savory chili powder, cumin, and bay leaves give this chili a delicious taste. Serve it on top of brown rice, or with a side of cornbread. This stew is a healthy, hearty treat.
Slow Cooker Beef and Black Bean Stew
- 1 pound lean beef stew meat
- 1 onion medium, coarsely chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 30 ounces black beans cans, drained
- 2 bay leaves
- 4 cups beef broth low-sodium
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper to taste
- 1 potato large, cubed
- 2 carrots diced
- 1 tablespoon extra virgin olive oil
- Add all ingredients to the slow cooker, cover, and cook on low 6-8 hours or high 3-4.
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