Hearty Beef Chili
Recipe from Diabetic Living

For a fall open house, make this beef chili in the slow cooker. As guests arrive, set out chips and cheese and let them help themselves to a bowl.

Hearty Beef Chili

by 14  people

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  • 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 - 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
  • 1 1/2  cups 
    chopped celery
  • 1   cup 
    chopped green sweet pepper
  • 2  15  ounce can 
    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)
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 servings.
Nutrition information
Per Serving: cal. (kcal) 224, Fat, total (g) 6, chol. (mg) 49, sat. fat (g) 2, carb. (g) 24, fiber (g) 6, pro. (g) 24, sodium (mg) 807, Vegetables () 2, Starch () 1, Lean Meat () 2, Fat () 0.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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