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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  • 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.

Tips

Tips: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

204 calories; 3.9 g total fat; 37 mg cholesterol; 563 mg sodium. 23.5 g carbohydrates; 22.4 g protein; Full Nutrition