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Slow-Cooked Chili Recipe

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This hearty chili can cook for up to 10 hours on low. It's so good to come home 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) no-salt added tomatoes, undrained and cut up
1 can (8 ounces) no-salt-added tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic clove, minced
2 tablespoons chili powder
2 teaspoons salt-free seasoning blend
1 teaspoon pepper
1 cup shredded fat-free cheddar cheese

Directions

In a skillet, brown beef; 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. Yield: 10 servings.

Nutrition Facts: 1 serving (1 cup) equals 229 calories, 7 g fat (3 g saturated fat), 46 mg cholesterol, 241 mg sodium, 16 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 vegetable.

Slow-Cooked Chili published in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p72

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