Lowfat Crockpot Latin American Chili from Dinners in a Flash

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Lowfat Crockpot Latin American Chili
Chili with a hint of sweet and sour taste.

Serves 4

Ingredients

Qty	Unit	Ingredient

1	lb	Beef - lean ground
1		Onion - large, chopped
2		Peppers - large green bell, seeded and chopped
2		Celery Stalks, chopped
4		Garlic cloves, coarsely chopped
1	Can	Tomatoes - 14.5 oz diced in sauce
1	Can	Tomato sauce - 8 oz no salt added
3	Tb	Brown sugar - dark, packed
3	Tb	Chili powder
2	Tb	Vinegar - balsamic
2	Tsp	Cumin, ground
3	Tb	Currants
3	Tb	Almonds, slivered and coarsely chopped

Instructions

Add browned ground beef to a 6 quart slow cooker, with onion, bell peppers, celery, garlic, tomatoes, tomato sauce, brown sugar, chili powder, vinegar, and cumin; mix well. Pat down mixture in an even layer, sprinkling currants on top, leaving a 1/2 inch border around the edge of the slow cooker. Cover, cooking for 8 to 10 hours on low, or 4 to 5 hours on high until vegetables are tender. When cooking time is up, stir in 2 tablespoons almonds. Spoon chili into bowls, garnishing with remaining almonds.

Nutritional information per serving (1 cup): 255 Cal, 9 g Fat, 3 g Sat Fat, 1 g Trans Fat, 49 mg Chol, 198 mg Sod, 27 g Carb, 5 g Fib, 18 g Prot, 74 mg Calc. Light points: 5