Chili
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Chili
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| Servings |
| 81 cup servings |
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Ingredients
- 1pound lean ground beef97/3
- 1cup green bell pepperchopped
- 1cup yellow onionchopped
- 4cloves garlicminced
- 2tablespoons jalapeno pepperdiced (approximately ½ medium jalapeno pepper)
- 15ounce can no-salt-added diced tomatoes
- 15ounce can no salt added tomato sauce
- 15ounce can low sodium pinto beansdrained and rinsed
- 15ounce can low sodium black beansdrained and rinsed
- 1cup low-sodium beef broth
- 2teaspoon ground chili pepper
- 2teaspoon ground cumin
- 1teaspoon paprika
- 1teaspoon dried oregano
- 1cup lowfat cheddar cheeseshredded
Instructions
- Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water and rinse can lids before opening.
- In a medium skillet brown the ground beef along with the bell pepper, onion, jalapeno and garlic. Once ground beef is browned add it to the slower cooker.
- To the slow cooker, add the diced tomatoes, tomato sauce, pinto and black beans, beef broth, chili pepper, cumin, paprika, and oregano. Stir to combine.
- Turn slower cook on HIGH for 4 to 6 hours to cook or LOW for 8 to 10 hours to cook.
- To serve top each serving of chili with 2 tablespoons of cheddar cheese.
Recipe Notes
