12 February 2012

Crock Pot Chili


My favorite winter meal is chili. I love throwing everything in the crock pot and letting it cook on a really cold day! Although we have been blessed with an amazing winter this year (maybe I should knock on wood) it’s been a lot colder the last couple of days so the hubs and I thought chili would be perfect.  I cooked the meat and then threw everything in the crock pot. Easy to cook and easy to clean up! There are plenty of leftovers for tonight’s dinner. I might even have a chili dog without the bun. You need to try this healthier recipe. It’s one the whole family will love and there are plenty of leftovers for the next day!



Servings: 8
Total time: 5-7 hours

Ingredients
§  1 pound package pork and chicken sausage, casings removed
§  1 (16 oz) can reduced sodium kidney beans
§  1(20oz) can chili beans in mild sauce (I used Bush’s Best)
§  1 cup low sodium vegetable juice
§  2 tablespoons tomato paste
§  2 tablespoon chili powder (add more if you want)
§  1 teaspoon cumin
§  1 teaspoon paprika
§  ½ teaspoon cayenne pepper
§  1 ½ tablespoons no salt added chili seasoning (I used Williams)


Preparation
1.       Cook sausage, breaking it up until browned.
2.       Place everything else it crock pot, when sausage is done cooking add it to mixture.
3.       Cook on low 5-7 hours or on high for 2-3 hours.
4.       ENJOY!


Nutritional Information
1 cup chili
Calories: 252
Fat: 10g
Carbohydrates: 27g
Protein: 17g
Sodium: 710mg




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