Slow Cooker Chili

By doroalry

from Betty Crocker online

1 Serving (1 Serving)
* Calories 200
o (Calories from Fat 25),
* Total Fat 2 1/2g
o (Saturated Fat 1g,
o Trans Fat 0g),
* Cholesterol 30mg;
* Sodium 450mg;
* Total Carbohydrate 24g
o (Dietary Fiber 6g,
o Sugars 7g),
* Protein 20g;
Percent Daily Value*:
* Vitamin A 15.00%;
* Vitamin C 25.00%;
* Calcium 8.00%;
* Iron 25.00%

Ingredients

• 1 pound beef boneless round steak, cut into 1/2-inch pieces
• 1 large onion, chopped (1 cup)
• 2 medium celery stalks, cut into 1/2-inch pieces
• 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
• 1 can (15 oz) Muir Glen® organic tomato sauce
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon ground cinnamon
• 1 medium bell pepper, cut into 1-inch pieces (1 cup)
• 1 can (19 oz) Progresso® red kidney beans, drained, rinsed
• Shredded Cheddar cheese, if desired

Details

Preparation time 15mins
Cooking time 21mins

Preparation

Step 1

In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese. Cover; cook on Low heat setting 6 to 7 hours.

Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese.