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Crockpot Tex Mex Chili

 
104

A spicy traditional chili that can be left to simmer while you are at work.

Yield

4

servings

Prep

30

min

Cook

10

hrs

Ready

10½

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound ground beef
or pork sausage meat
2 each garlic cloves
minced
3-4 teaspoons chili powder
½ teaspoon cumin
ground
15 ½ ounces red kidney beans
red
1 cup celery
chopped
1 cup onions
chopped
½ cup green bell peppers
chopped
16 ounces tomatoes
can, cut up
1 each tomatoes
rotel tomatoes and chilies
1 cup vegetable juice cocktail
or tomato juice
6 ounces tomato paste
can
¼ teaspoon salt
cheddar cheese
shredded, optional
*
sour cream
optional
*

Directions

In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more.

Meanwhile in 3½, 4, 5, 6 quart crockery cooker combine beans, celery, onions, green pepper.

Add undrained tomatoes, tomatoes and chilies, vegetable juice, tomato paste and salt.

Stir in cooked meat. Cover cook over low heat setting for 10 to 12 hours or on high 4 to 5 hours.

Ladle chili into soup bowls. Pass shredded cheese and sour cream with child if desired. Serves 4 to 6.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 555g (19.6 oz)
Amount per Serving
Calories 49036% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 864mg 36%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 24%
Sugars g
Protein 77g
Vitamin A 66% Vitamin C 108%
Calcium 14% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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