Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, March 31, 2013


1 lb ground beef
1 can (28-oz) diced tomatoes, untrained
1 medium onion, copped
1 medium green pepper, chopped
1 can (15-oz) fat-free vegetarian chili
1 can (8-oz) tomato sauce
2 tbsp chili powder
2 tbsp minced fresh parsley
1 tbsp dried basil
2 tsp ground cumin
4 garlic cloves, minced
1 tsp dried oregano

¾ tsp pepper
1/8 tsp hot pepper sauce
6 tbsp shredded reduced-fat cheddar cheese
1 tbsp minced chives
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-quart slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot sauce. Cover and cook on low for 6 to 8 hours. Sprinkle with cheese and chives before serving.
Yield: 6 servings
Per 1 1/3 cups serving: 266 cal, 8 g fat (3 g sat), 42 mg chol, 759 mg sodium, 27 g carbs, 8 g fiber, 23 g protein
Diabetic exchanges: 3 lean meat, 3 vegetables, ½ starch

Note: Recipe from the Dec/Jan issue of an old Light & Tasty magazine courtesy of Travis Skroch of Stratford, WI who says this chili will always bring you compliments.

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