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




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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: 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

1 serving
204 calories; protein 22.4g; carbohydrates 23.5g; dietary fiber 7.2g; sugars 6.7g; fat 3.9g; saturated fat 1.3g; cholesterol 36.7mg; vitamin a iu 923.9IU; vitamin c 89.7mg; folate 22.7mcg; calcium 80.7mg; iron 3.1mg; magnesium 28.7mg; potassium 634.6mg; sodium 562.6mg.

2 vegetable, 1 starch, 2 lean meat, 1/2 fat