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Home
> Recipes > Low Carb Crockpot > Southwest Chili
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Southwest Chili
Ingredients
- 2 pounds lean ground beef
- 2 cups chopped onion (2 large)
- 1/2 cup chopped green or red sweet peppers
- 6 cloves garlic, minced 3 1/2 cups water
- 1 12-ounce can tomato paste
- 1 14 1/2-ounce can diced tomatoes, undrained
- 1 tablespoon prepared mustard
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 15-ounce can dark red kidney beans, rinsed and drained
- 1 15-ounce can great northern beans, rinsed and drained
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Prep: 20 Minutes Cook: Low 8 to 10 Hours, High 4 to 5 Hours; plus 15 minutes
Makes: 8 Servings
Slow Cooker: 4-to 6-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a very large skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown. Drain off fat. Transfer to a 4 1/2 to 6 quart slow cooker. Stir together the water and tomato paste. Add to slow cooker along with undrained tomatoes, mustard, chili powder, black pepper, salt, cayenne pepper, cumin, and beans. Stir to combine.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Nutrition Fact per Serving: 414 cal. 18 g total fat(7 g sat. fat), 75 mg chol., 772 mg sodium, 36 g carb, 9 g fiber, 32 g pro.
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