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Slow-Cooked Chili Recipe

Photo by: Taste of Home

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"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."

This recipe is:

Healthy

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10 Servings
Prep: 15 min. Cook: 4 hours

Ingredients

2 pounds lean ground beef ((90% lean)
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic clove, minced
2 tablespoons chili powder
2 teaspoons salt, optional
1 teaspoon pepper
Shredded cheddar cheese, optional

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain.
Transfer to a 5-qt. 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. Yield: 10 servings.

Lighter version: Slow-Cooked Chili

Nutritional Analysis: One 1-cup serving (prepared 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.

Slow-Cooked Chili published in Taste of Home October/November 1996, p45

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