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Mexican Chili

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 8 hrs (low) or 4 hours (high)

Mexican Chili

Directions

  1. In a large skillet cook ground beef until brown. Drain off fat.
  2. Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Makes: 8 to 10 main-dish servings

Nutrition Facts (Mexican Chili)

  • Per serving:
  • 340 kcal cal.,
  • 13 g fat
  • (7 g sat. fat,
  • 56 mg chol.,
  • 695 mg sodium,
  • 34 g carb.,
  • 9 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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