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ShareHearty Beef Chili
For a fall open house, make this beef chili in the slow cooker. As guests arrive, set out chips and cheese and let them help themselves to a bowl.
MAKES: 10 servings
CARB GRAMS PER SERVING:
24
Nutrition Facts Per Serving:
- Servings Per Recipe: 10
- Calories: 224
- Protein(gm): 24
- Carbohydrate(gm): 24
- Fat, total(gm): 6
- Cholesterol(mg): 49
- Saturated fat(gm): 2
- Dietary Fiber, total(gm): 6
- Sodium(mg): 807
- Vegetables(d.e): 2
- Starch(d.e): 1
- Very Lean Meat(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 1 28 ounce can diced tomatoes, undrained
- 1 10 ounce can chopped tomatoes and green chile peppers, undrained
- 2 cups vegetable juice or tomato juice
- 1 - 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
- 3 cloves garlic, minced
- 1 1/2 pounds beef or pork stew meat, cut into 1-inch cubes
- 2 cups chopped onion
- 1 1/2 cups chopped celery
- 1 cup chopped green sweet pepper
- 2 15 ounce can black beans, kidney beans, and/or garbanzo beans (chickpeas), rinsed and drained
- Toppers such as shredded cheddar cheese, dairy sour cream, snipped fresh cilantro, and/or pitted ripe olives (optional)
1. In a 6-quart slow cooker, combine both cans of undrained tomatoes, the vegetable juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in the beans. Cover and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers. Makes 10 servings.
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