Crock Pot Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 pound ground round1 c. chopped onion1/2 c. chopped green bell pepper1/4 c. dry red wine or water1 T. chili powder1 t. sugar1 t. ground cumin1/4 t. salt1 garlic clove, minced1 (15 oz) can kidney beans, undrained1 (14.5 oz) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
Cook beef in large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion and next 7 ingredients; cook 7 minutes or until onion is tender.
Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Ladle into bowls.
NOTE: This can be made on the stovetop as follows: After adding beans and tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
Makes 5 1-cup servings.
I omit the onions and bell bepper and use water instead of dry red wine.
Number of Servings: 5
Recipe submitted by SparkPeople user VLINDSEY.
Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Ladle into bowls.
NOTE: This can be made on the stovetop as follows: After adding beans and tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
Makes 5 1-cup servings.
I omit the onions and bell bepper and use water instead of dry red wine.
Number of Servings: 5
Recipe submitted by SparkPeople user VLINDSEY.
Nutritional Info Amount Per Serving
- Calories: 280.6
- Total Fat: 10.1 g
- Cholesterol: 54.9 mg
- Sodium: 569.2 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 8.7 g
- Protein: 23.0 g
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