Ingredients
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1 lb lean ground beef
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1 cup chopped onion
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1/2 cup chopped green pepper
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1/4 cup dry red wine or 1/4 cup water
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1 tablespoon chili powder
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1 teaspoon sugar
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1 teaspoon ground cumin
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1/4 teaspoon salt
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1 (15 ounce) can kidney beans, undrained
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1 garlic clove, minced
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6 tablespoons shredded reduced-fat sharp cheddar cheese
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1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
Instructions
- Cook ground round in large non-stick skillet over medium-high heat until borwn, stirring to crumble.
- Add next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.
- Place mixture in an electric slow cooker and stir in beans and tomatoes.
- Cover with lid and cook on low heat setting for 4* hours.
- Spoon into bowls and sprinkle with cheese.
- This can also be done on the stove top: After adding beans and tomatoes, bring to a boil. Reduce heat and simmer, partialy covered, 1 1/2 hours.
- *I leave mine in the crockpot about 8 hours while I'm at work and it comes out fine.