To cut costs without skimping on flavor, we use cheap cuts of stew beef (chuck or round roasts will do) instead of the pricier ground beef normally used in chili. The slow-and-low heat of your slow cooker easily breaks down the tough cuts into tender, melt-in-your-mouth chunks of savory meat.
1/2 cup reduced-fat sour cream or plain Greek yogurt (NOTE: Not nonfat.)
1/2 cup frozen corn kernels, thawed
1/4 cup finely chopped fresh cilantro
In a 6-qt slow cooker, combine beef, garlic, lime juice, onion, jalapeño, tomatoes, black beans, pinto beans, honey, chile powder, salt, cumin, coriander and black pepper. Stir well, then cover and cook on low until beef is tender, about 7 hours.
Prepare lime crema: In a small bowl, combine sour cream and lime zest. Cover and refrigerate until needed.
Uncover slow cooker and stir in corn and cilantro. Divide among bowls and top with lime crema.
Mexican food often gets pegged being unhealthy, but our Mexican-style stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.