Crock Pot Chili
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 254.3
- Total Fat: 10.8 g
- Cholesterol: 32.1 mg
- Sodium: 569.5 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 10.3 g
- Protein: 15.4 g
IntroductionThis makes a great, almost sweet chili that cooks low and slow in the slow cooker! High in fiber due to a plethora of beans and high in vitamins, it's good for you and tastes amazing! It's also very filling from 15 g of protein and 10 g of fiber per bowl. This makes a great, almost sweet chili that cooks low and slow in the slow cooker! High in fiber due to a plethora of beans and high in vitamins, it's good for you and tastes amazing! It's also very filling from 15 g of protein and 10 g of fiber per bowl.
1 lb. lean ground beef
1 large yellow onion, diced
1 large bell pepper, diced (seeds removed)
1 40 oz. can of red kidney beans, drained
1 15.5 oz. can of chili beans (with sauce)
1 28 oz. can of diced tomatoes without salt (with juice)
1 10 oz. can of diced tomatoes with chilies (with juice)
3 tsp. brown sugar
2 tbsp. ground cumin
1 tbsp. ground sage
1 tbsp. chili powder
1 tbsp. ground thyme
dash black pepper
dash low-sodium seasoning salt
1 cup of water
You can also add some fat-free sour cream and 2% milk shredded cheese if you want (not included in nutritional calculations).
If you get sick of plain chili, try adding this to a bed of lettuce/ greens with a few tortilla chips, sour cream and a little cheese for a semi taco salad. Add to a 10" tortilla with cheese and grill for a quesadilla. Wrap up in a tortilla with shredded lettuce, veggies and cheese for a burrito.
* Add the beans, tomatoes, spices and water to the slow cooker and stir.
* Once the beef is done and the veggies are somewhat cooked, add the beef and veggies.
* Stir throroughly.
* Cover and cook on low for 6 hours or on high for 4 hours.
Serving Size: 12 servings