tex-mex chili in crock pot (makes 6 2 cup servings)
- Number of Servings: 6
Ingredients
1 lb 93% lean ground beef2 garlic cloves3/4 TB chli powder1/2 tsp cumin1 can kidney beans (15 1/2 oz)1/2 can white beans (15 1/2 oz)1 cup celery1 cup onion1/2 cup green pepper 2 cans diced tomatoes (15 1/2 oz)8 oz v8 vegetable juice6 oz can tomato paste 1/4 tsp salt
In a large skillet cook the ground beef and garlic until meat is brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.
Meanwhile, in a very large crockery cooker combine beans, celery, onion and green pepper. Add undrained tomatoes, , V8, tomato paste and salt. Stir in meat mixture.
Cover; cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours. Ladle chili into soup bowls.
Pass shredded chees and sour cream with chili (optional) Makes 6 services (2 cups per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user SPECLLDY.
Meanwhile, in a very large crockery cooker combine beans, celery, onion and green pepper. Add undrained tomatoes, , V8, tomato paste and salt. Stir in meat mixture.
Cover; cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours. Ladle chili into soup bowls.
Pass shredded chees and sour cream with chili (optional) Makes 6 services (2 cups per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user SPECLLDY.
Nutritional Info Amount Per Serving
- Calories: 291.9
- Total Fat: 5.4 g
- Cholesterol: 43.3 mg
- Sodium: 1,065.8 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 11.9 g
- Protein: 24.9 g
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