Sodium Reduced Chili, Crock Pot Recipe
- Ready In:
- 5hrs 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 (25 ounce) can no-salt-added whole tomatoes
- 1 (8 ounce) can no-salt-added tomato sauce
- 1 (13 1/2 ounce) can low-sodium kidney beans, undrained
- 1 medium red pepper, coarsely chopped
- 1 medium green pepper, coarsely chopped
- 1 lb lean ground beef
- 1 jalapeno pepper
- 1 cherry pepper
- 4 garlic cloves
- 1 medium zucchini, coarsely chopped
- 1 medium red onion, coarsely chopped
- 6 tablespoons chili powder
directions
- Brown ground meat in a non-stick fry pan along with 2 tbsp of the chili powder. You may spray the pan with non-stick spray. Drain the fat from the meat.
- Coarsely chop the vegetables and set aside.
- While wearing gloves, carefully split jalapeno pepper and remove ribs and seeds. Leave these in if you like a hot chili. Finely mince jalapeno. You may also add additional hot peppers if you wish. Be careful not to touch your eyes or lips without washing your hands.
- Repeat with the hot cherry pepper.
- Mince garlic finely.
- Add ground beef to your crock pot, along with the vegetables, chilis, garlic, and remaining chili powder.
- Add the canned tomatoes, and crush them up using a wooden spoon. Also add canned tomato sauce and entire contents of the canned beans.
- Turn the crock pot on "low" (if you are going to be gone all day) and leave for 8 hours Alternatively, you can throws the ingredients together at lunch time and put the crock pot on "high" in order for it to be ready by supper.
- Serve over steamed rice, either brown or white. I like this recipe over cooked millet.
- You may add some grated low sodium cheddar or other cheese if you like.
- Serves 6.
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