Slow-Cooked Chili

From: Taste of Home 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