Dinner

Veggie-riffic Slow Cooker Chili is for Dinner.

Veggie-riffic Slow Cooker Chili takes 20 minutes to prepare.

Veggie-riffic Slow Cooker Chili takes 360 minutes to cook.

Veggie-riffic Slow Cooker Chili makes 10 servings.

The ingredients for Veggie-riffic Slow Cooker Chili are:

Ground beef, lean, 16 oz, browned
Celery, raw, 1 cup, diced
Red Ripe Tomatoes, 1 cup, diced
Red bell peppers, 1 cup, chopped
Onions, raw, .5 cup, chopped
Chili powder, 4 tbsp (more or less to taste)
Oregano, ground, 2 tbsp (more or less to taste)
Lea and Perrins Worcestershire Sauce, 1 tsp
V8 Vegetable Juice Cocktail 2 cups
Water, tap, 1 cup
Beans, red kidney, 1 cup
Beans, white, 1 cup
Salt, 1 tbsp (remove)
Garlic, 2 tsp minced

Here is how you make Veggie-riffic Slow Cooker Chili:

Brown the beef and cut up the veggies. Add everything to the crock pot and stir. Cook for 6-9 hours on low. If you use a fattier ground beef, after browning, run under warm water to drain off some of the fat. Great served with corn muffins or crackers (nutrition not included for these.)Serving Size: Makes about 10 1.5 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user GILRAEN78.

The nutritional information for Veggie-riffic Slow Cooker Chili is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 208.4

• Total Fat: 10.3 g
• Cholesterol: 34.0 mg
• Sodium: 950.7 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 5.6 g
• Protein: 12.6 g

The dietary needs meet for Veggie-riffic Slow Cooker Chili is Low Carb