Slow Cooker Chili II
- 1 pound ground beef
- 3/4 cup diced onion
- 3/4 cup diced celery
- 3/4 cup diced green bell pepper
- 2 cloves garlic, minced
- 2 (10.75 ounce) cans tomato puree
- 1 (15 ounce) can kidney beans with liquid
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans with liquid
- 1/2 tablespoon chili powder
- 1/2 teaspoon dried parsley
- 1 teaspoon salt
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon hot pepper sauce
- This recipe is gluten-free
- Produce
- Basil, dried (3/4 teaspoon)
- Cannellini beans with liquid (1 (15 ounce) can)
- Celery (3/4 cup)
- Garlic (2 cloves)
- Green bell pepper (3/4 cup)
- Kidney beans (1 (15 ounce) can)
- Kidney beans with liquid (1 (15 ounce) can)
- Onion (3/4 cup)
- Oregano, dried (3/4 teaspoon)
- Parsley, dried (1/2 teaspoon)
- Tomato puree (2 (10.75 ounce) cans)
- Meat
- Ground beef (1 pound)
- Condiments
- Hot pepper sauce (1/8 teaspoon)
- Cooking & Baking
- Black pepper, ground (1/4 teaspoon)
- Chili powder (1/2 tablespoon)
- Salt (1 teaspoon)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published November 16, 2006 (6 years ago).
35 people saved this recipe.
