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Zippy Slow-Cooked Chili

By: Travis Skrock  
"Serve up steaming bowls of this chili to warm your family on a cold winter's day...and you'll get plenty of compliments! Travis Skroch of Stratford, Wisconsin shared the recipe for the nicely spiced chili that simmers all day in the slow cooker."

Rating: This weblink has been rated 2 times with an average star rating of 2.0 Read Reviews (2)

Rate/Review | 275 people have saved this

Prep Time:
10 Min
Cook Time:
6 Hrs
Ready In:
6 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound lean ground beef
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 (15 ounce) can fat-free vegetarian chili
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons chili powder
  • 2 tablespoons minced fresh parsley
  • 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
  • 6 tablespoons shredded reduced-fat Cheddar cheese
  • 1 tablespoon minced chives

Directions

  1. 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. Sprinkle with cheese and chives before serving.

Footnotes

  • Nutritional Analysis: One serving (1-1/3 cups) equals 266 calories, 8 g fat (3 g saturated fat), 42 mg cholesterol, 759 mg sodium, 27 g carbohydrate, 8 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 starch.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2007 by Catherine 
Not my new favorite chili. MORE

 
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