Tuesday, January 11, 2011
Classic Chili (Slow Cooker)
I am so excited to share this recipe with you all, for several reasons. Here are 10:
1. It's perfect cold weather food.
2. It is made in a slow-cooker.
3. It's from Weight Watchers.
4. It's only 2 WW Points per serving on the old points system. Not sure how many on Points Plus but I bet it is still low. Visit the source of recipe for nutritional info. Click HERE.
5. It uses many pantry staple ingredients.
6. It makes great leftovers.
7. It's budget friendly.
8. Classic recipe and flavor the should appeal to all members of the family.
9. It's low in fat, high in fiber and gluten free!!
10. It tastes really, really great! Really!!
I love the color of the ground beef and peppers... just cooking away :)
I served this dish up with mini low-fat corn muffins. Total comfort food.
1 lb extra lean ground beef or 1 lb ground turkey
1 tablespoon minced fresh garlic
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 tablespoons chili powder
2 teaspoons cumin
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can red kidney beans (rinsed and drained)
1 sweet onion, chopped
1/4 cup canned diced chilies or 1 fresh jalapeno pepper, seeded and finely chopped
2 tablespoons tomato paste
1/2 cup-1 cup water (optional)
Sour Cream (optional)
Cilantro, chopped (optional)
1. Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat very well, then return to skillet.
2. Add in the bell peppers; cook until softened (about 5 minutes).
3. Add in the chili powder and cumin and stir to coat.
4. In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
5. Cover and cook on HIGH until flavors are blended (about 4-5 hours). If your chili looks too think at the end, feel free to add some water to thick it out a bit.
6. Serve with dollop of light sour cream and chopped fresh cilantro.
Source: adapted from Food.com