Ingredients
1 pound lean ground beef (90% lean)1 can (28 ounces) diced tomatoes, undrained1 medium onion, chopped1 medium green pepper, chopped1 can (15 ounces) vegetarian chili with beans1 can (8 ounces) tomato sauce2 tablespoons chili powder2 tablespoons minced fresh parsley1 tablespoon dried basil2 teaspoons ground cumin4 garlic cloves, minced1 teaspoon dried oregano3/4 teaspoon pepper1/8 teaspoon hot pepper sauce6 tablespoons shredded reduced-fat cheddar cheese1 tablespoon minced chives
Preparation
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot pepper sauce. Cover and cook on low for 6-8 hours or until the vegetables are tender. Sprinkle with cheese and chives before serving.
