Cooking Light Crock Pot Chili
photo by lyonstm
- Ready In:
- 4hrs 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb lean ground beef
- 1 cup chopped onion
- 1⁄2 cup chopped green pepper
- 1⁄4 cup dry red wine or 1/4 cup water
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1 garlic clove, minced
- 1 (15 ounce) can kidney beans, undrained
- 1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
- 6 tablespoons shredded reduced-fat sharp cheddar cheese
directions
- Cook ground round in large non-stick skillet over medium-high heat until borwn, stirring to crumble.
- Add next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.
- Place mixture in an electric slow cooker and stir in beans and tomatoes.
- Cover with lid and cook on low heat setting for 4* hours.
- Spoon into bowls and sprinkle with cheese.
- This can also be done on the stove top: After adding beans and tomatoes, bring to a boil. Reduce heat and simmer, partialy covered, 1 1/2 hours.
- *I leave mine in the crockpot about 8 hours while I'm at work and it comes out fine.
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Reviews
-
Excellent, healthful, easy, chilli. A little on the hot side (not bad, but pretty noticable-if I made it just for myself) for this Irish northerner, but my husband and our friend (from TX & GA respectively) thought the heat was just right. I used ground turkey after reading another reviewer's comments that she couldn't tell the difference, and neither could I. I served it over rotini pasta and it made a yummy "chili mac". I'll be making this again!! Thanks for posting!
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Quite nice chili - I did a double recipe in the crockpot a couple weeks ago, and it came out beautifully. In fact, it was good enough that the family wants it again, so I'm making it again for tomorrow night's dinner! I did add some mesquite honey to the chili to tone down some of the spiciness after a long cooking, but admittedly, I added a little extra garlic and a little extra chili powder. To me, it wasn't spicy... but to my twelve-year-old daughter, it had a little kick she didn't enjoy. (Not the fault of the recipe - only the fault of the chef, who likes spicy chili!) Definitely worth trying out for a good, flavorful chili on a cool fall evening.
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RECIPE SUBMITTED BY
2bizzy
Fishers, 53
<p>I've lived in Indiana all of my 51 years. I'm a wife and working mother of two. I enjoy cooking, but probably I enjoy perusing and collecting recipes even more! I'm an avid photographer and I also enjoy hiking, reading, camping, and spending time with my family. I'm a nature lover for sure and have a fondness for animals much to my husband's chagrin and my children's delight!</p>