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Hearty Beef Chili

For a fall open house, serve this meat-filled chili. Offer several toppers, such as black olives, tortilla chips, or sour cream, so guests can personalize their chili.

CARB GRAMS PER SERVING: 24

Rated :

by 2people

Nutrition Facts Per Serving:

Calories224
Total Fat (g)6
Saturated Fat (g)2
Cholesterol (mg)49
Sodium (mg)807
Carbohydrate (g)24
Fiber (g)6
Protein (g)24
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Starch (d.e.)1
Vegetables (d.e.)2
Very Lean Meat (d.e.)2
Fat (d.e.).5

1	28-ounce candiced tomatoes, undrained
1	10-ounce canchopped tomatoes and green chile peppers, undrained
2	cupsvegetable juice or tomato juice
1	to 2 tablespoonschili powder
1	teaspoonground cumin
1	teaspoondried oregano, crushed
3	clovesgarlic, minced
1-1/2	poundsbeef or pork stew meat, cut into 1-inch cubes
2	cupschopped onion
1-1/2	cupschopped celery
1	cupchopped green sweet pepper
2	15-ounce cansblack 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.