prep 10 minutes Wok 6 hours

1 pound lean ground beef
1 can (28 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 can (15 ounces) fat-free vegetarian chili
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

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. yield: 6 servings