2 lbs. extra-lean groud beef
2 16-oz. cans kidney beans, rinsed and drained
2 14 1/2-oz. cans low-sodium diced tomatoes, undrained
1 8-oz. can low-sodium tomato sauce
2 medium-sized onions, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 tbsp. chili powder
2 tsp. salt, optional
1 tsp. black pepper
Shredde low-fat cheddar cheese, optional
1. Brown beef in non-stick skillet (or microwave strainer) and drain.
2. Place in slow-cooker.
3. Add all other ingredients, except cheese.
4. Cover. Cook on high 4 hours or on low 8 to 10 hours.
5. Garnish individual servings with cheese if desired.
*Not a very spicy chili, but that's easily fixed with some Frank's Red Hot!
From: Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for your Slow Cooker by Phyllis Pellman Good
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