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Hall Cook Book

Crockpot Chili

Category: Crockpot / Submtd By: Heather Goldman

Yield: 10 Servings

2 - 16 Ounce Cans Red Kidney	8 Ounces Fresh Mushrooms, Sliced
-Beans, Drained And Rinsed	1 Teaspoon Garlic, Crushed
2 - 14 1/2 Ounce Cans Tomatoes	3 Tablespoon Chili Powder
2 Pounds Ground Chuck, Browned And	1 Teaspoon Pepper
-Drained	1 Teaspoon Cumin
1 Medium Onion, Chopped	Salt, (to Taste)
1/2 Cup Green Pepper, Chopped

Put all ingredients into the crockpot in the order listed.
Cover and cook on low for 10 to 12 hours.
On high it will need to cook for 5 to 6 hours.
Serve.


Per Serving: 314 Cal (56% from Fat, 26% from Protein, 19% from Carb); 20 g Protein; 20 g Tot Fat; 8 g Sat Fat; 8 g Mono Fat; 15 g Carb; 4 g Fiber; 49 mg Calcium; 3 mg Iron; 368 mg Sodium; 68 mg Cholesterol

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