Recipes

For a fall open house, serve this meat-filled chili. Offer several toppers, such as black olives, tortilla chips, or sour cream, so guests can personalize their chili.

PREP: 20 MINUTES

 

Ingredients:

1 28-ounce can diced tomatoes, undrained
1 10-ounce can chopped tomatoes and green chile peppers, undrained
2 cups vegetable juice or tomato juice
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
3 cloves garlic, minced
1 ?1⁄2 pounds beef or pork stew meat, cut into 1-inch cubes
2 cups chopped onion (2 large)
1 ?1⁄2 cups chopped celery
1 cup chopped green sweet pepper
2 15-ounce cans black beans, kidney beans, and/or garbanzo beans (chickpeas), rinsed and drained
Toppers such as shredded cheddar cheese, dairy sour cream, snipped fresh cilantro, and/or pitted ripe olives (optional)

 

Instructions:

In a 6-quart slow cooker combine both cans of undrained tomatoes, the vegetable juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 

If using low-heat setting, turn to high-heat setting. Stir in the beans. Cover and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers. Makes 10 (1-cup) servings.

 

Hints:

Per serving: 224 cal., 6 g fat, 49 mg chol., 807 mg sodium, 24 g carbo., 6 g fiber, 24 g pro.
Exchanges per serving: 2 vegetable, 1 starch, 2 very lean meat, 1⁄2 fat
Carb Choices: 11⁄2
 

 

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