Mexican Chili
What You Need:
2 (15 1/2 oz.) cans red kidney beans, drained
1 (28 oz.) can diced tomatoes
1 c. chopped celery
1 c. chopped onion
1 (6 oz.) can tomato paste
1/2 c. chopped green pepper
1 (4 oz.) can green chili peppers, drained and chopped
2 tbsp. sugar
1 bay leaf
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dried, crushed marjoram
Dash of pepper
1 lb. ground beef
How to Make It:
In skillet brown ground beef and drain.
Combine all ingredients in the slow cooker.
Cover, cook on low heat for 8 to 10 hours.
Remove bay leaf and stir before serving.
Tip:
Makes approximately 10 servings.
Serve with corn bread.
I used lean ground turkey instead of beef. Also added some canned chopped jalapenos to the crock pot to cook with all the other ingredients. (1/8 – 1/4 cup) and love it being just a bit spicy. I omitted the sugar, an oversight – then added it about an hour in to the cooking, but after I’d already tasted it. I don’t think the sugar was necesary, for my taste. This is very healthy and tasty and will definitely make it again. When serving it, I added chopped avocado on top and also soft corn tortillas. I could see this served over a baked potato with some sour cream, as well. For lunch today I used a tortilla and put the chili and avocado in it for a healthy soft taco.
Hi sailorgirl. Thanks for the great feedback!