Slow-Cooked Chili Recipe

Prep: 20 min. Cook: 8 hours Yield: 10 Servings
•2 pounds lean ground beef (90% lean)
•2 cans (16 ounces each) kidney beans, rinsed and drained
•2 cans (14-1/2 ounces each) diced tomatoes, undrained
•1 can (8 ounces) tomato sauce
•2 medium onions, chopped
•1 green pepper, chopped
•2 garlic cloves, minced
•2 tablespoons chili powder
•2 teaspoons salt, optional
•1 teaspoon pepper
•Shredded cheddar cheese, optional
Directions
•In a large skillet, cook beef over medium heat until no longer pink; drain.
•Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours. Garnish individual servings with cheese if desired. Yield: 10 servings (2-1/2 quarts).

Nutritional Analysis:
One 1-cup serving (prepared without salt or cheese) equals 330 calories, 13 g fat (0 saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1-1/2 starch, 1 vegetable.


I've been making this for years!!! It is sooooo good!!!