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Hearty Beef Chili
8 h 35 m
Diabetic Living Magazine
“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.”
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 to 2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
3 cloves garlic, minced
1½ pounds beef or pork stew meat, cut into 1-inch cubes
2 cups chopped onion
1½ cups chopped celery
1 cup chopped green sweet pepper
2 (15 ounce) cans 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)
1In 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.
2Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3If 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: 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.