SLOW COOKER CHILI

SLOW COOKER CHILI

2 lbs. ground beef
4 cans (16-oz each) kidney beans, rinsed and drained
1 can (28-oz) stewed tomatoes, undrained
1 can (15-oz) pizza sauce
1 can (4-oz) chopped green chilies
¼ cup chopped onions
4-5 tsp. chili powder
2 garlic cloves, minced
½ tsp. salt
1/8 tsp. pepper

In a large skillet, cook beef over medium heat until no longer pink, drain. Transfer to a 5-qt. slow cooker

Stir in remaining ingredients. Cover and cook on LOW for 6 hours or until vegetables are tender.

Yield: 12 servings.