Crock-Pot Chili

Crock-Pot Chili Recipe

Photo: Lee Harrelson; Styling: Jan Gautro

This super-easy crock-pot chili recipe takes just minutes to prepare before simmering low and slow for 4 hours.  Red wine adds body to this traditional chili, which features classic ingredients like green bell pepper, onion, stewed tomatoes, cumin, and chili powder.

Yield:

6 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 243
Caloriesfromfat 21 %
Fat 5.6 g
Satfat 2.3 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 25.5 g
Carbohydrate 22.9 g
Fiber 3.1 g
Cholesterol 49 mg
Iron 4.1 mg
Sodium 637 mg
Calcium 154 mg

Ingredients

1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or 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 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese

Preparation

Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat 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; sprinkle with cheese.

Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

May 1998
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