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Photo: Lee Harrelson; Styling: Jan Gautro

Crock-Pot Chili

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.

Cooking Light MAY 1998

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

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.

Nutritional Information

Amount per serving
  • 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
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Crock-Pot Chili recipe

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