Slow Cooker Chili

 

1

pound beef boneless round steak, cut into 1/2-inch pieces

1

large onion, chopped (1 cup)

2

medium celery stalks, cut into 1/2-inch pieces

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

1

can (15 oz) Muir Glen® organic tomato sauce

3

teaspoons chili powder

2

teaspoons ground cumin

1/4

teaspoon dried oregano leaves

1/4

teaspoon ground cinnamon

1

medium bell pepper, cut into 1-inch pieces (1 cup)

1

can (19 oz) Progresso® red kidney beans, drained, rinsed

Shredded Cheddar cheese, if desired

• 1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.
• 2 Cover; cook on Low heat setting 6 to 7 hours.
• 3 Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.