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Easy Crock Pot Mexican Chili

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Submitted by jlketterman

Try this spicy yet savory chili that’s so easy to make, your crockpot can do it alone!

YIELD

10 servings

PREP

30 min

COOK

8 hrs

READY

8 hrs

Ingredients

2 2
EACH EACH RED KIDNEY BEANS
red *
28 809.2
OUNCES ML/G TOMATOES
cut up
1 237
CUP ML CELERY
chopped
1 237
CUP ML ONIONS
chopped
6 173.4
OUNCES ML/G TOMATO PASTE
½ 118
CUP ML GREEN BELL PEPPERS
chopped
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
drained, chopped
2 3E+1
TABLESPOONS ML SUGAR
1 1
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML GARLIC POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML MARJORAM
dried, crushed *
1 1
X X BLACK PEPPER
to taste *
1 453.6
POUND G BEEF
ground

Directions

In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 216 37% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 474mg 20%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 33g
Vitamin A 18% Vitamin C 37%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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