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Slow-Cooker Beanless Chili

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Slow-Cooker Beanless Chili
  • Prep 10 min
  • Total 8 hr 10 min
  • Servings 4
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Chili dogs, nachos, burritos with rice—our slow-cooker beanless chili is the ideal accompaniment.
By Sarah Caron
Updated Oct 9, 2012

Ingredients

  • 1 lb ground beef
  • 1 yellow onion, finely chopped
  • 1 jalapeño chile, seeded, finely chopped
  • 1 teaspoon kosher (coarse) salt
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 can (28 oz) Muir Glen™ organic tomato puree

Steps

  • 1
    Heat 10-inch skillet over medium-high heat until hot. Add beef; cook until brown, stirring and breaking apart as needed. Drain; add beef to 4-quart or larger slow cooker. Stir in remaining ingredients.
  • 2
    Cover; cook on Low heat setting 7 to 8 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    Although you can eat this slow cooker chili on its own, it’s best served as a topping for chili dogs, on nachos or in burritos with rice.
  • tip 2
    Want a hotter chili? Trade the jalapeño chile for something fiery, like a scotch bonnet.

Nutrition

310 Calories, 13g Total Fat, 23g Protein, 24g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
5g
25%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
260mg
11%
Potassium
340mg
10%
Total Carbohydrate
24g
8%
Dietary Fiber
5g
20%
Sugars
2g
Protein
23g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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