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Pot O' Chili

Makes 10 cups (enough for 4 servings with leftovers)
Active: 10 minutes/ Total: 3 to 4 hours on high, 8 to 10 hours on low

Freeze any leftovers and use for chili dogs or tortilla or taco fillings

1 lb ground beef chuck
2 cups chopped onions
1 can (29 oz) tomato puree
1 can each (about 15 oz each) black beans, chickpeas and red kidney beans, rinsed
1 can (14 ½ oz) zesty diced tomatoes with green chilies
3 Tbsp chili powder
1 Tbsp chopped garlic
1 tsp each ground cumin and salt

Serve with: sour cream, shredded cheese and sliced scallions

1. Cook beef and onions in a large nonstick skillet, breaking up clumps of meat with a wooden spoon, 4 minutes, or until meat is brown and onions are translucent.
2. Transfer to a 3 ½ qt or larger slow- cooker. Stir in remaining ingredients. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transfer to slow- cooker to cook.)
3. Cover and cook on high 3 to 4 hours or on low 8 to 10 hours.

Per 2 cups: 132 cal, 8 g pro, 14 g car, 4 g fiber, 5 g fat (2 g sat fat), 16 mg chol, 489 mg sod