Fall Favorite; Crock Pot Chill Recipe!!

With some fall weather gracing us here in Chicago, it has gotten me excited for all things fall. Pumpkin Spice Lattes, Cute Fall Clothes, Pumpkin Patches. Okay, Okay I could go on all day, but I am also really excited about all my fall recipes love putting on the crock pot in the morning and coming home to a delicious smelling home, not to mention that delicious meal. Fall means breaking out that crock pot out, so below is a great recipe to make in your crock pot and come back later to a wonderful healthy meal!! Enjoy!!

Hearty Beef Chili

Prep: 20 minutes
Cook: 8 to 10 hours (on low) or 4 to 5 hours (on high) + 15 minutes (on high)
Makes: 10 servings

28-ounce can diced tomatoes, undrained

10-ounce can chopped tomatoes and green chilipeppers, undrained

2 cups vegetable juice or tomato juice

1 to 2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano, crushed

3 garlic cloves, minced

1 1/2 pounds beef or pork stew meat, cut into 1-inch cubes

2 cups chopped onion (2 large)

1 1/2 cups chopped celery (3 stalks)

1 cup chopped green bell pepper (1 large)

2 15-ounce cans black beans, kidney beans, or chickpeas, rinsed and drained

Reduced-fat cheddar, low-fat sour cream and cilantro (optional)

In a 6-quart cooker, combine both cans of tomatoes, vegetable juice, chili powder, cumin, oregano, and garlic. Mix in the meat, onion, celery, and pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in the drained beans, then cover and cook for 15 minutes more (if using low-heat setting, turn to high-heat setting). Ladle chili into bowls. Garnish with cheese, sour cream, and cilantro, if desired.

Nutrition facts per serving: 224 calories, 24g protein, 24g carbohydrate, 6g fat (2g saturated), 6g fiber.

***Remember the Beef or Stew meat can always be substituted for turkey for an even healthier chill!!****