Slow-Cooker Chili Soup

• 1 Tbsp. oil
• 1 1/2 lb. boneless beef round steak, cut into 1/2 inch cubes
• 1 c. chopped onions
• 1 c. chopped green bell pepper
• 1 c. chopped carrots
• 4 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. ground red pepper (cayenne)
• 1/4 tsp. pepper
• 1 c. water
• 2 (14.5 oz.) cans diced peeled tomatoes (undrained)
• 1 (15 oz.) can tomato sauce
• 1 (15.5 oz.) can Green Giant or Joan of Arc dark red kidney beans, drained
• 1 (15.5 oz.) can Green Giant or Joan of Arc light red kidney beans, drained

1. Heat oil in large skillet over medium-high heat until hot. Add beef and onions; cook and stir until beef is browned.
2. In slow cooker, combine browned beef and onions and all remaining ingredients, except beans; mix well. Cook on high setting for 1 hour. Reduce heat to low; cook 4 to 5 hours or until beef and vegetables are tender. Stir in beans; cook an additional 30 to 45 minutes or until thoroughly heated. Yields 7 (1 1/3 cup) servings.

oil, boneless beef round steak, onions, green bell pepper, carrots, chili powder, salt, garlic powder, ground red pepper, pepper, water, tomatoes, tomato sauce, kidney beans, light red kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986490 (may not work)