Veggie-riffic Slow Cooker Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ground beef, lean, 16 oz, browned Celery, raw, 1 cup, diced Red Ripe Tomatoes, 1 cup, dicedRed bell peppers, 1 cup, chopped Onions, raw, .5 cup, chopped Chili powder, 4 tbsp (more or less to taste)Oregano, ground, 2 tbsp (more or less to taste)Lea and Perrins Worcestershire Sauce, 1 tsp V8 Vegetable Juice Cocktail 2 cupsWater, tap, 1 cup Beans, red kidney, 1 cup Beans, white, 1 cup Salt, 1 tbsp (remove)Garlic, 2 tsp minced
Brown the beef and cut up the veggies. Add everything to the crock pot and stir. Cook for 6-9 hours on low.
If you use a fattier ground beef, after browning, run under warm water to drain off some of the fat.
Great served with corn muffins or crackers (nutrition not included for these.)
Serving Size: Makes about 10 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user GILRAEN78.
If you use a fattier ground beef, after browning, run under warm water to drain off some of the fat.
Great served with corn muffins or crackers (nutrition not included for these.)
Serving Size: Makes about 10 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user GILRAEN78.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 10.3 g
- Cholesterol: 34.0 mg
- Sodium: 950.7 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 5.6 g
- Protein: 12.6 g
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