October/November Recipe Exchange: Slow Cooker Chili

This installment of the recipe exchange featured Fall Favorites and I was assigned Slow Cooker Chili. My husband and I are a big fan of chili and I love to use my crockpot so this recipe was good for us. I did make a few changes based on what I had on hand and I marked that in red. So without further ado, here it is!

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Slow Cooker

TIME: Prep: 10 min. Cook: 6 hours

Ingredients:
1 pound lean ground beef or 1.25 lbs. of ground turkey
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped, I used red pepper
1 can (15 ounces) fat-free vegetarian chili
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
2 tablespoons minced fresh parsley I omitted as I didn't have any
1 tablespoon dried basil
2 teaspoons ground cumin
4 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 can of kidney beans, drained and rinsed
6 tablespoons shredded reduced-fat cheddar cheese
1 tablespoon minced chives
Directions:
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot pepper sauce. Cover and cook on low for 6-8 hours or until the vegetables are tender. Sprinkle with cheese and chives before serving. Yield: 6 servings.