Crock Pot Chili
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Crock Pot Chili calories by ingredient
Number of Servings: 5
Ingredients
-
1 pound ground round
1 c. chopped onion
1/2 c. chopped green bell pepper
1/4 c. dry red wine or water
1 T. chili powder
1 t. sugar
1 t. ground cumin
1/4 t. salt
1 garlic clove, minced
1 (15 oz) can kidney beans, undrained
1 (14.5 oz) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
Directions
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.