Chilly Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1.5 lbs ground meat of your choice. (I used 1lb ground beef, 1/2lb pork)1tbsp of ground cumin1tbsp ground coriander 1tbsp Badia fajita seasoning1.5tbsp of chili powder1 16oz bag frozen chopped spinach1 10oz bag frozen green peppers1 10oz bag frozen chopped onions1 16oz bag frozen yellow squash1 10oz bag of frozenseasoning blend (onions,celery,green and red peppers, and parsley) 2 14.5 oz cans of diced tomatoes with green chilies, Undrained. 1 8oz can of no salt added tomato sauce Sour cream and green onions as garnish. (Optional)
Brown your meat with all of your spices. While meat is cooking.
Place all your frozen veggies in your crock pot, mix together. Once meat has browned, add to the crockpot. Pour the two cans of tomatoes over the top. Cook on high for 1 hour, then stir to incorporate the meat and tomatoes in with your vegetables. Cook for an additional 3 hours on high or 6 hours on low. In the last hour of cooking add your tomato sauce. Serve with green onions and sour cream, if desired.
Serving Size: Makes approx 14 1-cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user JENPOP1.
Place all your frozen veggies in your crock pot, mix together. Once meat has browned, add to the crockpot. Pour the two cans of tomatoes over the top. Cook on high for 1 hour, then stir to incorporate the meat and tomatoes in with your vegetables. Cook for an additional 3 hours on high or 6 hours on low. In the last hour of cooking add your tomato sauce. Serve with green onions and sour cream, if desired.
Serving Size: Makes approx 14 1-cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user JENPOP1.
Nutritional Info Amount Per Serving
- Calories: 135.6
- Total Fat: 5.8 g
- Cholesterol: 30.2 mg
- Sodium: 234.0 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.3 g
- Protein: 11.4 g
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