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Recipe
Cooking Light Crock Pot Chili Recipe
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Ingredients
1 (14 1/2 oz) can canned Mexican style stewed tomatoes, undrained .
1 tsp ground cumin .
6 tbsps shredded reduced-fat sharp cheddar cheese .
1/4 tsp salt .
1 lb lean ground beef .
1 c sliced onions .
1 tsp sugar .
1/2 c sliced green peppers .
1 (15 oz) can kidney beans, undrained .
1 tbsp chili powder .
1 garlic clove, minced .
1/4 c dry red wine or water
Directions
Step #1 Cook ground round in large non-stick skillet over medium-high heat until borwn, stirring to crumble.
Step #2 Add next 7 ingredients (onion through garlic), & cook for 7 mins or until onion is tender.
Step #3 Place mixture in an electric slow cooker (aka crockpot) & stir in the beans & tomatoes.
Step #4 Cover up with lid & cook on low heat setting for 4* hrs.
Step #5 Spoon into bowls & sprinkle with cheese.
Step #6 This can also be done on the stove top: After adding beans & tomatoes, bring to a boil.
Step #7 Reduce heat & let simmer, partialy covered, 1 1/2 hrs.
Step #8 *I leave mine in the crockpot about 8 hrs while I'm at work & it comes out fine.
Enjoy the Cooking Light Crock Pot Chili recipe
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