Put all of the ingredients above the line in a crock pot. Cook on high for 2 hours. Lower heat to low and cook an additional 6-10 hours. When ready to serve, stir in a mixture of green and red peppers and celery. The heat of the chili will heat them through but leave them crunchy. If you are reheating the chili before serving, put the peppers/celery in just before microwaving/reheating. Enjoy! From: Natalie Frankel
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|Serving Size: 1 Serving (419g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 51 (6%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 135.8mg||5 %|
|Potassium 3673mg||97 %|
|Total Carbohydrate 164.8g||48 %|
|Dietary Fiber 42.7g||171 %|
|Sugars, other 122g|
|Protein 59.2g||85 %|
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Calories per serving: 899
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