- 12
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 can (28 ounces) diced tomatoes, undrained, or two cans fire-roasted
- 1 medium onion, chopped (I used one small red and one Vidalia)
- 1 medium red or yellow or combo pepper, chopped
- 1 or 2 fresh jalapenos, if available
- 2 stalks celery, finely chopped
- 2 medium zucchini, finely chopped (my addition)
- 1 large can beans - black or pinto, rinsed (I used one of each, smaller Eden organic)
- 1 can (8 ounces) tomato sauce
- 1 can chopped green chilies, undrained (my addition)
- 2 tablespoons chili powder
- 2 tablespoons minced fresh parsley
- 1 tablespoon dried basil
- 2 teaspoons ground cumin
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 3/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 6 tablespoons shredded reduced-fat cheddar or tex-mex cheese - Optional, to serve
Preparation
Step 1
In a nonstick skillet, cook beef over medium heat until no longer pink; drain off fat if necessary. Add the onion, peppers, garlic, celery and zucchini and saute until tender. Transfer to slow cooker and stir in remaining ingredients. Cover and cook on low for 6-8 hours or until the vegetables are tender. I cooked it overnight for 10 hours on low.
Serve as is or with cornbread on the side or over some brown rice or macaroni noodles for chili mac. Sprinkle with cheese before serving.
These quantities made four servings of three bowls each.
Nutrition Facts
12 Servings
Amount Per Serving
Calories 177.3
Total Fat 4.9 g
Saturated Fat 1.6 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.9 g
Cholesterol 23.3 mg
Sodium 91.8 mg
Potassium 534.3 mg
Total Carbohydrate 19.7 g
Dietary Fiber 6.2 g
Sugars 2.3 g
Protein 13.5 g