Crockpot Chili Con Carne
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
ground beef -- extra lean |
|
1 |
medium |
onion -- chopped |
| 2 | cloves | garlic -- minced |
| 32 | ounces | low sodium kidney beans -- canned -- drained |
| 14 1/2 | ounces | canned tomatoes with jalapenos, drained |
| 4 | ounces | diced green chilies, drained |
|
1 |
teaspoon |
salt |
|
2 |
tablespoons |
chili powder |
|
1 |
tablespoon |
Worcestershire sauce |
|
1 |
whole |
bay leaf |
|
1 |
teaspoon |
dried oregano |
|
1/2 |
teaspoon |
cumin |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
cup |
red wine |
In crockpot, combine meat with the rest of the ingredients. Cover and cook on high 2 to 3 hours. Remove bay leaf. Makes 6 servings. |
Per Serving: 289 Calories; 10g Fat (34.9% calories from fat); 18g Protein; 26g Carbohydrate; 9g Dietary Fiber; 39mg Cholesterol; 649mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. |