Slow Cooker Beef-Vegetable Chili

SLOW COOKER BEEF-VEGETABLE CHILI

1 1/2 pounds beef boneless round steak
1 large onion, coarsely chopped (1 cup)
1 bag (12 oz) frozen mixed vegetables, thawed
2 cans (14.5 oz. each) diced tomatoes with green chilies, undrained
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) dark red kidney beans, rinsed and drained
1 envelope (1.25 oz.) chili seasoning mix
2 cups water
3/4 cup shredded Cheddar cheese (3 oz.)
2 Tbsp. chopped fresh cilantro

Spray 12-inch nonstick skillet with cooking spray. Cut beef into 1/2-inch cubes. Cook beef and onion in skillet over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except cheese and cilantro in 3 1/2 to 4-quart slow cooker. Cover and cook on Low heat setting 7 to 9 hours. Top individual servings with cheese and cilantro. Makes 6 servings.

*Recipe from Betty Crocker