Crock-Pot Chili

Yield: 6 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Source: Cooking Light Magazine, Jan/Feb 2006
Amy's Comments: This was tasty, basic chili. Easy to prepare and hearty. It did not make quite 6 servings at the serving size indicated above. I also added an extra can of diced tomatoes to bulk it up some.

INGREDIENTS:

1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15-ounce) can kidney beans, undrained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeņo peppers and spices, undrained
6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese

INSTRUCTIONS:

  1. Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble.
  2. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.
  3. 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. Spoon into bowls; sprinkle with cheese.
  4. Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.

NUTRITIONAL INFO:

Healthy Units: 5 per serving
CALORIES 243(21% from fat); FAT 5.6g (sat 2.3g,mono 1.8g,poly 0.5g); PROTEIN 25.5g; CHOLESTEROL 49mg; CALCIUM 154mg; SODIUM 637mg; FIBER 3.1g; IRON 4.1mg; CARBOHYDRATE 22.9g

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