Crock Pot Chili

November 01, 2013

2132

This recipe makes about 5 – 6 servings, but you can easily double it and it will still fit in your regular-size crock pot. It’s nice to have leftovers too. This is perfect as the base for a taco salad, added to cooked macaroni for a fast “Chili-Mac” or wrapped in a warm flour tortilla and topped with some grated cheese for a quick burrito!

1 lb. ground beef, browned and drained

1 – 8 oz. can tomato sauce

1 – 15 oz. can stewed tomatoes

1 – 15 oz. can kidney beans, drained & rinsed

1 – 15 oz. can pinto beans, drained & rinsed

1 – 4 oz. diced green chiles

1/2 of a medium yellow onion, diced

1 – 2 ribs celery, diced

2 T. chili powder

1 1/2 t. ground cumin

1/4 t. garlic powder

1/2 t. black pepper

1 t. salt

1 c. hot water

Brown the ground beef in a skillet over medium-high heat. Drain the grease. (If you want to, you can put the ground beef into a strainer and rinse with hot water to remove more of the fat!) Spray the...
See the full directions on my site

Nutritions

Calories
222

Sodium
456mg
19% DV

Fat
14g
22% DV

Protein
15g
31% DV

Carbs
7g
2% DV

Fiber
3g
14% DV

Dinner Slow Cooker