Slow-Cooker Chili
fromtasteofhome.comwww.tasteofhome.com/recipes/slow-cooked-chili
Slow-cooker chili is meaty, saucy and full of spice. Make it for a crowd and still have plenty left over for the next day (or for the freezer).
Ingredients
Instructions
In a large skillet, cook the beef over medium heat until it's no longer pink, 10 to 12 minutes, breaking the meat into crumbles as it cooks. Drain excess drippings from the skillet.
Transfer the browned beef to a 5-quart slow cooker. Add the beans, diced tomatoes, tomato sauce, onions, green pepper, garlic, chili powder, salt and pepper. Cover the pot and cook on low for 8 to 10 hours until the vegetables soften, the mixture has thickened slightly, and the flavors have melded.
To serve, top individual servings of chili with cheese and green onions, if desired.
Nutrition
- Calories
- 260 calories
- Fat Content
- 8g fat (3g saturated fat)
- Cholesterol Content
- 57mg cholesterol
- Sodium Content
- 712mg sodium
- Carbohydrate Content
- 23g carbohydrate (6g sugars
- Fiber Content
- 7g fiber)
- Protein Content
- 25g protein. <B><b>Diabetic Exchanges</b>: </B> 3 lean meat
