Jenha's Epicure Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb extra-lean ground beef1 tbsp VE Tex-Mex Rub1 tbsp VE Pueblo Bean Dip Mix1 tsp garlic3/4 cup green peppers, diced3/4 cup sweet red peppers, diced3/4 cup onions, diced1 can (796 ml) Aylmer Diced Plum Tomatoes1 cup Mott Vegetable Cocktail, reduced sodium1 can PC Blue Menu Red Kidney Beans, reduced sodium1 can mushrooms, pieces and stems
1. Season ground beef with VE Tex-Mex Rub, VE Pueblo Bean Dip Mix and garlic.
2. Brown seasoned beef in a non-stick skillet, adding a small amount of water (if needed) to avoid sticking. Add peppers, onions and mushrooms to beef and cook until slightly softened.
3. Transfer cooked beef and vegetables to crock pot, set to high. Add tomatoes, vegetable juice and kidney beans to crock pot and cook on high for 1 hour.
4. Reduce temperature on crock pot to low and continue to cook 1 additional hour before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JENIQUOIS.
2. Brown seasoned beef in a non-stick skillet, adding a small amount of water (if needed) to avoid sticking. Add peppers, onions and mushrooms to beef and cook until slightly softened.
3. Transfer cooked beef and vegetables to crock pot, set to high. Add tomatoes, vegetable juice and kidney beans to crock pot and cook on high for 1 hour.
4. Reduce temperature on crock pot to low and continue to cook 1 additional hour before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JENIQUOIS.
Nutritional Info Amount Per Serving
- Calories: 247.8
- Total Fat: 10.4 g
- Cholesterol: 39.2 mg
- Sodium: 657.6 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 7.5 g
- Protein: 17.3 g