Slow-Cooker Chili

Name: Slow-Cooker Chili
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 10 servings (2-1/2 quarts).
Cuisine: North America, Mexican
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 medium green pepper, chopped; 2 garlic cloves, minced; 2 tablespoons chili powder; 1 teaspoon salt; 1 teaspoon pepper; Optional: Shredded cheddar cheese and thinly sliced green onions

TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD: 10 servings (2-1/2 quarts).

This hearty slow-cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. —Sue Call, Beech Grove, Indiana

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 medium green pepper, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
Optional: Shredded cheddar cheese and thinly sliced green onions

Directions

1. In a large skillet, cook beef over medium heat until no longer pink, 10-12 minutes, breaking into crumbles; drain.
2. Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

Nutrition Facts

1 cup: 260 calories, 8g fat (3g saturated fat), 57mg cholesterol, 712mg sodium, 23g carbohydrate (6g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

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