Slow cookers make preparing dinners like this chili a breeze, and reduces the amount of added fat or oil.
Serves 6
Prep Time: 20 mins.
Cook Time: 5 hours
8 oz fresh crimini mushrooms
1 onion, chopped
2 cloves garlic, minced
1/2 lb lean ground beef, crumbled
1 green pepper, finely chopped
1 red pepper, finely chopped
1 can kidney beans, drained and rinsed (540 ml)
1 can diced tomatoes (796 ml)
1 can tomato paste (156 ml)
2 tbsp chili powder
1 packet Mushroom Seasoning Blend
1 tsp ground cumin
1 tsp 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.
Nutrition Facts Per Serving: Calories 203, Sodium 622mg, Protein 14g, Fat 5g, Carbohydrates 21g, Dietary Fibre 8g
– Recipe and photo courtesy of Beef Farmers of Ontario
