This is an easy recipe and of course, I tweeked it a bit.. I added more cayenne pepper and chili pepper to this. I added 1 can of vacuum packed corn and 1 can black olives sliced. I have used many different red wines but my family likes it best with a Spanish red wine. I also topped it with green onions, jack/cheddar mix and chopped cilantro.. mmmmmmmmmmmm so good!
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.
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- Calories: 243
- Calories from fat: 21%
- Fat: 5.6g
- Saturated fat: 2.3g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.5g
- Protein: 25.5g
- Carbohydrate: 22.9g
- Fiber: 3.1g
- Cholesterol: 49mg
- Iron: 4.1mg
- Sodium: 637mg
- Calcium: 154mg
- 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
- 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.
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