Recipe Highlights
- Low Sodium
- Low Fat
- High Protein
- High Fiber
- Make Ahead Meal
Make Ahead Options
Prepare chili as directed in recipe. Let cool before packaging in 2-cup containers. Refrigerate for up to 5 days or freeze 4-6 months.
Southwest Slow Cooker Chili
Very easy and flavorful chili that is also low sodium. This recipe makes a big batch that works great for any game day gathering. Any leftovers freeze well for up to 6 months.
Ingredients
- 2 pounds 93% Lean Ground Beef
- 1 (20-ounce) bag Frozen Pepper & Onion Blend
- 2 tablespoons Garlic minced
- 4 cups Water
- 1 (12-ounce) can Low Sodium Tomato Paste
- 1 (15½-ounce) can No Salt Added Dark Red Kidney Beans drained
- 1 (15-ounce) can No Salt Added Great Northern Beans drained
- 1 (14½-ounce) can No Salt Added Diced Tomatoes undrained
- 1 tablespoon Yellow Mustard
- 1 (1-ounce) package Less Sodium Taco Seasoning
Instructions
- Cook ground beef, pepper and onion blend, and garlic in a large skillet until beef is no longer pink. Drain.
- Put the meat mixture in a 6-quart slow cooker. Stir in water, tomato paste, beans, tomatoes, mustard, and taco seasoning. Cover and cook on LOW for 8-10 hours, or HIGH 4-5 hours.
- Makes 8 servings. Any leftovers can be refrigerated for up to 5 days or frozen for up to 6 months-package and label in 2-cup containers.
Nutrition Facts
Southwest Slow Cooker Chili
Amount per Serving
Calories
323
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Cholesterol
49
mg
16
%
Sodium
328
mg
14
%
Carbohydrates
36
g
14
%
Fiber
9
g
38
%
Sugar
11
g
12
%
Protein
25
g
50
%
Carb Count
3
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2.5 servings, Vegetables = 3 servings, Legumes = 1 serving
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Posted by Tonia Bloom
10/23/24
