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Zippy Slow-Cooked Chili- Light & Tasty


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Serves | Prep Time | Cook Time

Ingredients

1 pound lean ground beef
1 can diced tomatoes -- (28 ounces) undrained
1 medium onion -- chopped
1 medium green pepper -- chopped
1 can fat-free vegetarian chili -- (15 ounces)
1 can tomato sauce -- (8 ounces)
2 tablespoons chili powder
2 tablespoons minced fresh parsley
1 tablespoon dried basil
2 teaspoons ground cumin
4 garlic cloves -- minced
1 teaspoon dried oregano
3/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
6 tablespoons shredded reduced-fat cheddar cheese
1 tablespoon minced chives


In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot pepper sauce. Cover and cook on low for 6-8 hours. Sprinkle with cheese and chives before serving. Yield: 6 servings.



NOTES : Nutritional Analysis: One serving (1-1/3 cups) equals 266 calories, 8 g fat (3 g saturated fat), 42 mg cholesterol, 759 mg sodium, 27 g carbohydrate, 8 g fiber, 23 g protein.



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Notes

Delicious and filling and only 5 points per serving! I didn't have hot sauce, so I topped my finished chili with picked jalapeno pepper rings. Enjoy! Jolene

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