Slow Cooker Chili
1 pound beef boneless round steak, cut into 1/2-inch pieces
1 large onion, chopped (1 cup)
2 medium celery stalks, cut into 1/2-inch pieces
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
1 can (15 oz) Muir Glen® organic tomato sauce
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1 medium bell pepper, cut into 1-inch pieces (1 cup)
1 can (19 oz) Progresso® red kidney beans, drained, rinsed
Shredded Cheddar cheese, if desired
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1. In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.
2. Cover; cook on Low heat setting 6 to 7 hours.
3. Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese.
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