Slow cookers make preparing dinners like this chili a breeze, and reduces the amount of added fat or oil.
8 oz (250 g) fresh crimini Mushrooms
1 onion, chopped
2 cloves garlic, minced
1/2 lb (250 g) lean ground beef, crumbled
1 green pepper, finely chopped
1 red pepper, finely chopped
1 (540 mL) can kidney beans, drained and rinsed
1 (796 mL) can diced tomatoes
1 (156 mL) can tomato paste
2 tbsp (30 mL) chili powder
1 pkt (5 g) Mushroom Seasoning Blend
1 tsp (5 mL) ground cumin
1 tsp (5 mL) salt
Place the mushrooms, onion and garlic in a food processor fitted with a metal blade. Pulse until finely chopped. Combine the mushroom mixture, ground beef, green pepper, red pepper and beans in a slow cooker.
Stir the diced tomatoes with the tomato paste, chili powder, seasoning blend, cumin and salt until well combined. Pour the tomato mixture into the slow cooker. Cook on high for 5 hours or on low for 10 hours.
Tip: Garnish with cheddar cheese, sour cream, green onion and serve with tortilla chips or in a bread bowl for a fun and tasty dinner.
- Calories: 203
- Sodium: 622 mg
- Fat: 5 g
- Carbohydrates: 21 g
- Fiber: 8 g
- Protein: 14 g
Keywords: Ground Beef, Blend & Extend, Slow Cooker, Chili, Tailgate, Kid-Friendly, Potluck