Cooking Light Crock Pot Chili |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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It's a good basic chili that the kids will eat and it's WW points friendly. (5 points per serving). Ingredients:
1 lb lean ground beef |
1 cup chopped onion |
1/2 cup chopped green pepper |
1/4 cup dry red wine or 1/4 cup water |
1 tablespoon chili powder |
1 teaspoon sugar |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1 garlic clove, minced |
1 (15 ounce) can kidney beans, undrained |
1 (14 1/2 ounce) can mexican-style stewed tomatoes, undrained |
6 tablespoons shredded reduced-fat sharp cheddar cheese |
Directions:
1. Cook ground round in large non-stick skillet over medium-high heat until borwn, stirring to crumble.
2. Add next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.
3. Place mixture in an electric slow cooker and stir in beans and tomatoes.
4. Cover with lid and cook on low heat setting for 4* hours.
5. Spoon into bowls and sprinkle with cheese.
6. This can also be done on the stove top: After adding beans and tomatoes, bring to a boil. Reduce heat and simmer, partialy covered, 1 1/2 hours.
7. *I leave mine in the crockpot about 8 hours while I'm at work and it comes out fine.
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