My Hannah loves Chili, so I thought I would try a new chili recipe. I love crockpot recipes, I had this in the crockpot by 10:00 and didn't have to worry about preparing dinner. This was a really good chili recipe. I served it over rice.
10 Servings
Prep: 15 min. Cook: 4 hours
Ingredients:
2 pounds lean ground beef ((90% lean)
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic clove, minced
2 tablespoons chili powder
2 teaspoons salt, optional
1 teaspoon pepper
Shredded cheddar cheese, optional
Directions:
In a large skillet, cook beef over medium heat until no longer pink;
drain.
Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover
and cook on low for 8-10 hours or on high for 4 hours.
Garnish individual servings with cheese if desired. Yield: 10 servings.
Nutrition Facts: One 1-cup serving (prepared without salt or cheese) equals 330 calories, 13 g fat (0 saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1-1/2 starch, 1 vegetable.
Taste of Home's Down-Home Diabetic Cookbook
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