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SLOW COOKER CHIPOTLE BEEF STEW

Updated: March 28, 2013 6:04AM



MAKES 6 SERVINGS

Stew:

1 (12-ounce) bag frozen whole kernel corn

1 pound boneless beef top sirloin, trimmed of fat, cut into 1-inch cubes

1 chipotle chile in adobo sauce (from 7-ounce can), finely chopped

2 large onions (2 cups) onions, chopped

2 poblano chiles, seeded, chopped

3 cloves garlic, finely chopped

2 (14.5 ounces each) cans diced tomatoes, undrained

1½ teaspoons ground cumin

½ teaspoon salt

¼ teaspoon cracked black pepper

Toppings:

1 avocado, pitted, peeled and cut into 12 wedges

12 baked tortilla chips, crushed

6 small sprigs cilantro, coarsely chopped

6 tablespoons reduced-fat sour cream

For stew: Spray 4- to 5-quart slow cooker with cooking spray. In small microwavable bowl, microwave corn uncovered on high 2 minutes or until thawed. In slow cooker, mix corn and remaining stew ingredients through black pepper.

Cover; cook on low heat setting 8 to 10 hours or on high setting 4 to 5 hours. Divide stew evenly among 6 bowls. Top with avocado, tortilla chips, cilantro and sour cream.

From Betty Crocker The 1,500 Calorie a Day Cookbook



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