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Texican Chili

This flavorful, meaty chili is my favorite...and it's so easy to prepare in the slow cooker. It's a great way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. -Stacy Law, Cornish, Utah

16-18 ServingsPrep: 25 min. Cook: 9 hours

Ingredients

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced carrots
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Directions

In a large skillet, cook bacon until crisp. Remove to paper towels to
drain. Brown beef in the drippings over medium heat; drain.
Transfer to a 5-qt. slow cooker; add bacon and remaining ingredients.
Cover and cook on low for 8-10 hours or until meat is tender,
stirring occasionally. Yield: 16-18 servings.

Nutrition Facts: 1 cup (prepared with turkey bacon,

2 of 2

Texican Chili (continued)

Nutrition Facts: no-salt-added stewed tomatoes and tomato sauce and without salt) equals 163 calories, 6 g fat (0 saturated fat), 44 mg cholesterol, 242 mg sodium, 12 g carbohydrate, 0 fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.