Chili is one of those dishes that can take hours (even days) to prepare in some parts of the nation, but for those of us who can't devote that much time to cutting up exactly the right kind of beef, mixing up a secret blend of spices, or stirring in some surprise ingredient (cinnamon? coffee? or even stranger ones?!), here's a simple but spectacularly good chili that anyone can fix in a jiffy. Serves 4 (1 1/4 cups) *freezes well
8 ounces extra-lean ground turkey or beef 1 cup (one 8-ounce can) Hunt's Tomato Sauce 1 cup (one 8-ounce can) tomatoes, finely chopped, and undrained 1 3/4 cups (one 14 1/2-ounce can) Swanson Beef 1/2 cup chopped onion 1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained 10 ounces (one 16-ounce can) red kidney beans, rinsed and drained 1 tablespoon chili seasoning 2 teaspoons pourable Splenda 1/8 teaspoon black pepper
In a large skillet sprayed with butter-flavored cooking spray, brown meat. Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine browned meat, tomato sauce, undrained tomatoes, and beef broth. Stir in onion, mushrooms, and kidney beans. Add chili seasoning, Splenda, and black pepper. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
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