6 Serves
375 Mins
In a mixing bowl, combine the crushed tomatoes, diced tomatoes, chili powder, ground cumin, paprika, brown sugar, and salt. Whisk until well incorporated and set aside.
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Vitamin E
4 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
138 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
237 mg / 1,250 mgPotassium
996 mg / 4,700 mgSodium
1797 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
7 g / 28 gSugar
11 g / 50 gSaturated Fat
7 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Prepare the vegetables by chopping the carrots, celery, onions, and garlic. Place these along with the beef and kidney beans into the base of the slow cooker.
Pour the prepared tomato sauce mixture evenly over the beef and vegetables in the slow cooker.
Cover the slow cooker and cook on the high setting for 6 hours. Once finished, taste the chili and adjust the seasoning with additional chili powder if desired.
19
g22
g21
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