Slow Cooker

Chili #2 takes 10 minutes to prepare.

Chili #2 takes 480 minutes to cook.

Chili #2 makes 8 servings.

The ingredients for Chili #2 are:

1 can of red kidney beans
1 can of mild chili beans
1/2 pound of extra lean ground beef
1 onion (or 1 cup frozen chopped onion)
1 large can crushed tomatoes (~794 grams)
2 TBS+/- minced garlic
1 green bell pepper

Ground cumin, crushed red pepper, chili powder, and white ground pepper to taste. Start with a tsp. of each.

Here is how you make Chili #2:

Brown beef in skillet on stove top. After beef is nearly done cooking add onions, bell pepper, garlic, and all spices. Let onions saute until cooked down and nearly transparent. Spices should be aromatic. While beef is cooking, open both cans of beans and the crushed tomatoes and empty into a slow cooker (crock pot) WITHOUT rinsing or draining any of the juices. Add the beef mixture to the slow cooker after it has been cooked through. Cover and set temperature on slow cooker. Cook for ~8 hours on low or ~4 hours on high. Serve with cheese (mozzarella or cheddar) and/or sour cream and corn chips!Serving Size: Makes about 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user PANDA_QUEUE.

The nutritional information for Chili #2 is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 216.0

• Total Fat: 6.2 g
• Cholesterol: 19.6 mg
• Sodium: 573.1 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 9.2 g
• Protein: 13.2 g