SLOW-COOKER DOUBLE CHILI

1 lb ground beef

1 can (28-oz) diced tomatoes with the juice
1 medium onion, chopped
1 medium-sized green bell 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 cumiin
4 garlic cloves, minced
1 tsp dried oregano
3/4 tsp black pepper
1/8 tsp hot pepper sauce
6 tbsp shredded reduced-fat cheddar or other cheese
1 tbsp minced chives or sliced green onion.

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 or green onion 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