Slow Cooker No Bean Chili

2 lbs. ground beef (85% lean)
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup carrots, diced
1 cup celery, diced
2 jalapeños, finely minced
28 oz can crushed tomatoes
14 oz can diced tomatoes
15 oz can tomato sauce (plain)
3 tbs. chili powder
1 tbs. oregano
1 tbs. basil
2 tsp. cumin
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. cayenne
Optional: shredded cheddar cheese to use as topping

1. Brown ground beef in a large pan. High heat and browning a 1/2 pound at a time gives the beef nice caramelized edges. Drain fat from the pan before adding to crockpot.
2. Saute onions and garlic together and add to crockpot.
3. Add the vegetables and spices to crockpot. (If chopping as you go, turn on crockpot now. Add hard veggies first: carrots, celery; then bell and jalapeño peppers; last spices.)
4. Add in crushed and diced tomatoes and tomato sauce.
5. Stir well
6. Set crockpot to high and cook for 4 hours or use the low setting and slow cook for 6 hours.
7. Optional: sprinkle individual bowls with shredded cheddar cheese.

Serving Size: 8 servings (~1.25 cups per serving)

Number of Servings: 8

Recipe submitted by SparkPeople user ZOIEY24.