Crock Pot Chili

One of my favorite meals to enjoy during the Fall and Winter is chili! It isn't cold here in the desert yet, but it is never too early to make chili! This one sure did hit the spot! Pure comfort food!

With the addition of diced tomatoes, tomato sauce, green peppers and spices... this chili has quickly become a favorite of mine. What is great about this recipe is that it uses the crock pot. Now who doesn't like their crock pot? If you don't have one, I urge you to get one!

To save time... I cook the ground beef the night before. I like to cook the green peppers with the ground beef, but you can always throw the green peppers in the crock pot with all the other ingredients. They will soften up in the crock pot.

This is halfway through the cooking process. Mmmmm the house smells sooooo good! A yummy bowl of chili waiting for me by the end of the day!

Crock Pot Chili

25 oz cooked 93% lean ground beef (5 Leans)
2 cans (14.5 oz each) Great Value Italian diced tomatoes (7 Greens)
1/2 cup Hunts tomato sauce (2 Greens)
1/2 cup water
1/2 cup green peppers, diced (1 Green)
1/2 tsp garlic powder (1 Condiment)
1 tbsp + 1 tsp chili powder (8 Condiments)
1 tsp cumin (1 Condiment)
1/2 tsp black pepper (1 Condiment)
3/4 tsp salt (3 Condiments)
1 packet splenda or stevia - optional (1 Condiment)

Combine all ingredients in a crock pot.
Cook on LOW for 5 to 6 hours.

5 Servings (about 1 1/2 cups) with 
1 Lean, 2 Greens (need 1 more Green per serving), and 3 Condiments

You can also cook this on the stove. Bring to a gentle boil over medium high heat. Reduce heat to low. Cover and simmer for 30 min.

Want to add cheese? Use 20 oz cooked 93% lean ground beef instead of 25 ounces. Divide 1 cup reduced fat cheddar cheese among the 5 servings about 0.8 ounces per bowl. 

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