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    Slow Cooker Chili


    Source of Recipe


    bettycrocker.com

    1 pound beef boneless round steak, cut into 1/2-inch pieces
    1 large onion, chopped (1 cup)
    2 medium celery stalks, cut into 1/2-inch pieces
    2 cans (14 1/2 ounces each) diced tomatoes, undrained
    1 can (15 ounces) tomato sauce
    3 teaspoons chili powder
    2 teaspoons ground cumin
    1/4 teaspoon dried oregano leaves
    1/4 teaspoon ground cinnamon
    1 medium bell pepper, cut into 1-inch pieces (1 cup)
    1 can (15 to 16 ounces) kidney beans, rinsed and drained
    Shredded Cheddar cheese, if desired


    1. Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart slow cooker.
    2. Cover and cook on low heat setting 6 to 7 hours or until beef and vegetables are tender.
    3. Stir in bell pepper and beans. Uncover and cook on high heat setting about 15 minutes or until slightly thickened. Serve with cheese.

    1 Serving: Calories 165 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 3 mg; Sodium 670 mg; Total Carbohydrate 24 g (Dietary Fiber 6 g); Protein 2 g
    % Daily Value: Vitamin A 32 %; Vitamin C 32 %; Calcium 6 %; Iron 22 %
    Exchanges: 1 Starch; 2 Vegetable; 1 Very Lean Meat







 

 

 


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