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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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This hearty chili can cook for up to 10 hours on low. It's so good to come home after a long day away. Ingredients:
2 pounds ground beef |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (14-1/2 ounces each) no-salt added tomatoes, undrained and cut up |
1 can (8 ounces) no-salt-added tomato sauce |
2 medium onions, chopped |
1 green pepper, chopped |
2 garlic clove, minced |
2 tablespoons chili powder |
2 teaspoons salt-free seasoning blend |
1 teaspoon pepper |
1 cup shredded fat-free cheddar cheese |
Directions:
1. In a skillet, brown beef; drain. Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese. Yield: 10 servings.
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