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Full Online Book HomeLearning KitchenMexican And Hispanic - Chili - Crock-pot Chili
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Mexican And Hispanic - Chili -  Crock-pot Chili Post by :eweno Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2386

Click below to download : Mexican And Hispanic - Chili - Crock-pot Chili (Format : PDF)

Mexican And Hispanic - Chili - Crock-pot Chili

1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove -- minced
15 ounces kidney beans -- undrained
14 1/2 ounces Mexican-style stewed tomatoes with jalapeno peppers and spices -- undrained
6 tablespoons shredded reduced fat extra sharp -- (1 1/2 ounces) cheddar cheese


Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble.
Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until
onion is tender.

Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours.

Spoon into bowls; sprinkle with cheese.

Yield: 6 servings (serving size: 1-1/4 cups chili and 1 tablespoon cheese).

NUTRITIONAL INFORMATION: CALORIES 243 (21% from fat); FAT 5.6g (sat 2.3g, mono 1.8g, poly 0.5g); PROTEIN 25.5g; CARB 22.9g; FIBER 3.1g; CHOL 49mg; IRON 4.1mg;
SODIUM 637mg; CALC 154mg
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