THE PERFECT CHILI (FOR SLOW COOKER OR MODIFY FOR STOVE TOP)
I threw some ingredients together with a vague notion of what I was doing and it turned out great! The baked beans add a bit of sweetness, but not too much. It balances out the spiciness if you choose to make it hot with crushed peppers. TOPPING IDEAS: Great with sour cream, shredded cheese and/or finely chopped onions). I like it over brown rice. Enjoy!
Provided by Natalia 3
Categories Low Cholesterol
Time 2h25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
- Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
- Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
- Stir in the spices.
- Cook on high for 1-2 hours (or until the chili is very hot and simmering).
- Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
- Taste, adjust seasonings and serve.
Nutrition Facts : Calories 369.3, Fat 10.7, SaturatedFat 4, Cholesterol 59, Sodium 1433.4, Carbohydrate 44, Fiber 10.7, Sugar 16.6, Protein 28.5
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