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Zippy Slow-Cooked Chili

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (15 ounces) vegetarian chili with beans
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon dried basil
  • 2 teaspoons ground cumin
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 3/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 6 tablespoons shredded reduced-fat cheddar cheese
  • 1 tablespoon minced chives

Directions

  • 1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot pepper sauce. Cover and cook on low for 6-8 hours or until the vegetables are tender. Sprinkle with cheese and chives before serving.

Nutrition Facts

1-1/3 cups: 266 calories, 8g fat (3g saturated fat), 42mg cholesterol, 759mg sodium, 27g carbohydrate (0 sugars, 8g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Reviews

Average Rating: 4
  • mamateach4
    Jun 15, 2011

    This is my go-to recipe for Chili. I usually double the recipe and cook it a little longer. It is great as leftovers also!

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