Crock-Pot Chili (5 PTS)

Recipe Ingredients

1 lb	454g / 16oz	Ground round
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	73g / 2.6oz	Chopped green bell pepper
1/4 cup	59ml	Dry red wine or water
1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Salt
1		Garlic clove - minced
15 oz	426g	Kidney beans - undrained
14 1/2 oz	411g	Mexican-style stewed tomatoes with - undrained jalapeno peppers and spices
6 tablespoons	90ml	Shredded reduced fat extra sharp - (1 1/2 ounces) cheddar cheese

Recipe Instructions

Cook the ground round in a large nonstick skillet over medium-high

heat until brown, stirring to crumble. Add chopped onion and the next

7 ingredients (onion through garlic), and cook for 7 minutes or until

onion is tender. 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. Yield: 6

servings (serving size: 1-1/4 cups chili and 1 tablespoon cheese).

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 INFORMATION:

CALORIES 243 (21% from fat); FAT 5.6g (sat 2.3g, mono 1.8g, poly

0.5g); PROTEIN 25.5g; CARB 22.9g; FIBER 3.1g; CHOL 49mg; IRON 4.1mg;

SODIUM 637mg; CALC 154mg

6 servings

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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