tex-mex chili in crock pot (makes 6 2 cup servings)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of tex-mex chili in crock pot (makes 6 2 cup servings) calories by ingredient
Number of Servings: 6
Ingredients
-
1 lb 93% lean ground beef
2 garlic cloves
3/4 TB chli powder
1/2 tsp cumin
1 can kidney beans (15 1/2 oz)
1/2 can white beans (15 1/2 oz)
1 cup celery
1 cup onion
1/2 cup green pepper
2 cans diced tomatoes (15 1/2 oz)
8 oz v8 vegetable juice
6 oz can tomato paste
1/4 tsp salt
Directions
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.