Crock-Pot Chili

Crock-Pot Chili
Crock-Pot Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    pound ground round

  • 1

    cup chopped onion

  • 1/2

    cup chopped green bell pepper

  • 1/4

    cup dry red wine or 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

    (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices undrained

  • 6

    tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp Cheddar cheese

Directions

Cook the ground round in a large non-stick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese. Serving Size: 1 1/4 cups chili and 1 tablespoon cheese

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: