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Chop-Free Chili
10 min prep time
7 hr cook time
7servings
Recipe by
Nancy Hughes
Source
The Diabetes Fast-Fix Slow-Cooker Cookbook
Photo by
Thigpen Photography
How to Make Chop-Free Chili
Loaded with meat, vegetables, and beans, chili is a one-pot meal that is easy to prepare, budget-friendly, and deliciously comforting. As the name implies, this chop-free chili requires very little prep work. Toss everything in the slow cooker in the morning, and come home to a hearty, comforting bowl of chili that takes less than 10 minutes of work to prepare. This dish is even better the next day, so save some leftovers for tomorrow's lunch!
10 min prep time
7 hr cook time
7servings
1 cup
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Step-By-Step Instructions:
- Lightly coat a 3 1/2- to 4-quart slow cooker with cooking spray.
- Lightly coat a large skillet with cooking spray and place over medium-high heat until hot. Brown the beef and sausage for about 2 minutes, stirring frequently.
- Place the meat in the slow cooker along with the beans, pepper stir-fry, tomatoes, sugar, chili powder, and 2 teaspoons cumin. Cover and cook on high for 3 1/2 hours or on low for 7 hours.
- Stir in the remaining ingredients. Cover and let stand on low for 15 minutes to absorb flavors. Flavor improves overnight.
Nutrition facts
7 Servings
-
Serving Size
1 cup
- Amount per serving Calories 300
-
Total Fat
11g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 630mg
-
Total Carbohydrate
26g
- Dietary Fiber 8.5g
- Total Sugars 9g
- Protein 26g
- Potassium 250mg
Ingredients
nonstick cooking spray
1
lean ground beef
12 oz
sweet Italian turkey breakfast sausage links (casings removed)
3 1/2 oz
no-salt-added pinto or kidney beans (rinsed and drained)
1 (15-oz) can
frozen pepper stir-fry
8 oz
no-salt-added stewed tomatoes
2 (14.5-oz) cans
sugar
2 tsp
chili powder
1 tbsp
cumin (divided)
1 tbsp
reduced-fat shredded cheddar or Mexican-style cheese
1/2 cup
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