Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 lbs ground beef
• 2 (16 oz) cans kidney beans, rinsed and drained
• 2 (14 1/2 oz) cans diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 Tbsp chili powder
• 2 Tbsp salt (optional)
• 1 tsp pepper
• Cheddar cheese, shredded (optional)

In a skillet, brown beef; drain. Transfer to a slow cooker. Add the next 9 ingredients. Cover and cook on low for 8 to 10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Yield: 10 servings. Diabetic Exchanges: 1 (1 cup) serving (prepared with extra-lean ground beef and without salt or cheese) equals 3 meat, 1 1/2 starch, 1 vegetable; also, 330 calories, 337 mg sodium, 60 cholesterol, 29 gm carbohydrate, 26 gm protein, 13 gm fat.

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