Zippy Slow-Cooked Chili

• 1 pound lean ground beef (90% lean)
• 1 can (28 ounces) diced tomatoes, undrained
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 can (15 ounces) vegetarian chili with beans
• 1 can (8 ounces) tomato sauce
• 2 tablespoons chili powder
• 2 tablespoons minced fresh parsley
• 1 tablespoon dried basil
• 2 teaspoons ground cumin
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 3/4 teaspoon pepper
• 1/8 teaspoon hot pepper sauce
• 6 tablespoons shredded reduced-fat cheddar cheese
• 1 tablespoon minced chives

1. 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.

ground beef, tomatoes, onion, green pepper, vegetarian chili with, tomato sauce, chili powder, parsley, basil, ground cumin, garlic, oregano, pepper, hot pepper, cheddar cheese, chives

Taken from www.tasteofhome.com/recipes/zippy-slow-cooked-chili/ (may not work)