Hearty Chili- Crock Pot Recipe

Well, the weather is cooling off, and I have to admit that having the crock pot cook something all day really is nice. The house smells delicious when you get home and in theory all you have to do is spoon the goodies on a plate. I haven't tried out this recipe yet, from a healthy crockpot cookbook... so we'll experiment together. This has the calories per serving listed below.


1.5lbs beef chuck roast, cut into 1" cubes 2c. low-sodium veggie or tomato juice 2c. chopped onion 2 15oz red kidney beans, rinsed drained 1 14.5oz can no-salt-added diced tomatoes, undrained 1.5c. chopped red bells 1 10oz can diced tomatoes & green chile peppers, undrained 1 tsp ground chipotle chile pepper 1 tsp ground cumin 1tsp dried oregano 3 cloves garlic, minced

In 4.5-6 quart slow cooker, combine everything. 

cover and cook on low-heat for 9-10 hours or on high for 4.5 to 5 hours. serve with reduced fat shredded cheddar or low-fat sour cream 2 veggie, 1 starch, 3 lean meat per serving: 226 cal, 4g fat, 8g fiber, 26g. protein makes 8-10 servings.