Spicy Chili with Fire-Roasted
Tomatoes
Who doesn't like chili? Cold nights, steamy goodness, and healthy too . . . this is a winner.
1 pound lean ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 (15-ounce) can organic kidney beans drained
1 (15-ounce) can organic black beans, drained
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 (6-ounce) can tomato paste, no salt added
2 tablespoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes, or to taste
1 1/2 cups water
Salt to taste
Cook ground beef, diced onions, and minced garlic in a large skillet over medium heat, breaking up meat with a fork. Cook until the beef has lost most of its pink color. Drain off fat and place in the slow cooker along with the remaining ingredients. Cover, and cook on LOW for 6-8 hours. Season with salt to taste.
Nutritional Data
Data does not include added salt.
Serving Size: 1/2 cup
Calories: 112; Total Fat: 3g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 25mg; Sodium: 61mg; Carbohydrates: 13g; Dietary Fiber: 4g; Sugars: 2g; Protein: 9g
This and other Skinny Ms. Slow Cooker recipes can be found in:
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