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Southwest Slow Cooker Chili

Southwest Slow Cooker Chili

Tonia Bloom
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.
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Prep Time 5 minutes
Slow Cook on LOW: 8 hours
Total Time 8 hours 5 minutes
Course Main Dish
Servings 8
Cost $3.63 per serving

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.
Keyword Bean Dishes, Beef Recipes, Chili Recipes, Crockpot Recipes, Heart Healthy, High Fiber, High Protein, Potluck Recipes
Food Groups ***Meat = 2.5 servings, Vegetables = 3 servings, Legumes = 1 serving
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