Slow Cooker Chilli

Ok so this is my first attempt at a recipe review so bear with me if it is a little sloppy.

As alot of you may know there has been a slow cooker challenge that was presented by Ali for this week. There have been some amazing meals and today is my turn. Due to the fact that my plans for today were up in the air and that I was off yesterday I decided to make my Chilli yesterday, I forgot to take pictures but luckily I had made it a few weeks ago and never posted the pictures because I knew this was coming up. So I can use them!

This recipe was really easy all I did was look at a few around and adapted a little from each one.

Ingredients;

1 medium onions, chopped                                                                         Garlic, 2 cloves, chopped
Ground beef, extra lean, approx 1 lb 
Carrots, raw, 3/4 cup, chopped
Celery, 1 stalk, chopped (you could add more of this if desired)
Canned Tomatoes I used ones with chilli seasoning 
Tomato Soup, 1 can
Beans, pinto, 1 can 
Beans, red kidney, 1 can
Yellow Sweet Corn, 1 can you could use frozen
Spices - your choice I used chilli powder, summer savoury, bay leaves, oregano, thyme.
Tomato Paste, 1 can
Refried Beans, 1 can
Mushrooms I used 5 lg, but you could add more
Green Pepper, 1 medium, but again could use more if wanted

 

Directions:

1. Chop every thing, keep onion and garlic in separate pile.

2. Brown ground beef with garlic and onion.

3. Add all ingredients to slow cooker, stir.

4. Cook on high 4 hours or low 8 hours. I have an extremely small and old slow cooker so mine was full to the brim. 

I also made rolls from Betty Crocker. I just made them smaller for about 2 pts a roll. The chilli was 4 pts for a 1 cup serving and turned out to be really filling. 

Nutritional Info:

12 servings of 1Cup

Calories 230, Fat 6g, Sodium 665mg (this could be lowered if you used salt reduced cans of things), Fibre 9g, Protein 14g.

And there you have it a perfect meal and lots of leftovers for the freezer!