Nothing goes better with football games on TV than a cup of hot chili and crispy saltine crackers. I like a hearty, thick chili with lots of spice and beans. Here's how I make my spicy fiber-filled chili; delicious and healthy!
Marcia's Extra Fiber Chili
-Brown 1 lb. of extra lean ground beef (or ground turkey) in a large skillet. Add 1/2 chopped large Vidalia or red onion, 2 stalks chopped celery, 4 cloves of garlic that's minced. Cook until meat is done through. Season to taste with garlic salt and black pepper. Add crushed red pepper to taste and 1/2 C wheat germ to meat mixture. Finally, add 1/2-1 can of vegetarian, no-fat refried beans. Stir until mixed smoothly with the meat.
-Coat your crock pot with cooking spray. Dump in the meat mixture from the skillet, 1 or 2 large cans of tomato sauce (depending on how soupy you like your chili). Next, add 1 can dark red kidney beans and juice from the can and 1 can canellini (white) beans and juice from the can. Add a teaspoon or two of sugar to mellow the tart taste of the tomato sauce. Check seasoning to make sure it's to your taste. Put lid on and turn crock pot to LOW to cook for several hours. I put mine on in the morning for dinner (football games) that evening.
-Serve with shredded cheddar, sliced jalapenos, chopped onion, sour cream...
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