Slow-Cooked Chili
"'This hearty chili can cook for up to 10 hours on low,' relates Sue Call of Beech Grove, Indiana. 'It's so good to come home to after a long day away.'" Original recipe yield: 10 servings
Preparation time: 15 mins Cooking time 4 hours
INGREDIENTS
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2 pounds ground beef
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2 (16 ounce) cans kidney beans, rinsed and drained
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2 (14.5 ounce) cans diced tomatoes, undrained
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1 (8 ounce) can tomato sauce
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2 medium onions, chopped
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1 green pepper, chopped
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2 cloves garlic, minced
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2 tablespoons chili powder
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2 teaspoons salt
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1 teaspoon pepper
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1 cup Shredded Cheddar cheese
DIRECTIONS
In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients.
Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.
Nutritional Analysis:
One 1-cup serving (prepared with extra-lean ground beef and without salt or cheese) equals 330 calories, 13 g fat (0 saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1-1/2 starch, 1 vegetable