Slow-Cooker Chili con Carne

2 tsp olive oil
1 lb extra-lean ground round
1 medium onion, chopped
1 medium green bell pepper, chopped
1 jalapeno chile pepper, finely chopped (I used canned)
4 cloves garlic, minced
1 can (14-19 ounces) no-salt added red kidney beans, rinsed and drained
1 can (14.5 ounce) fire-roasted diced tomatoes
1 Tbsp chili powder
2 tsp packed brown sugar
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1/2 tsp salt
4 ounces whole grain spaghetti
4 Tbsp low-fat sour cream

Heat oil in large nonstick skillet over medium-high heat. Add teh beef and cook, stirring occasionally, until no longer pink. Add the onion, belle pepper, jalapeno, and garlic. Cook until the beef is browned, about 7-8 minutes. Transfer to a 4 or 5 quart slow cooker and add the beans, tomatoes, chili powder, sugar, cumin, oregano and salt. Cover and cook on high for 3 to 3 1/2 hours, or until beef is tender.
During the last half hour that the chili cooks, bring a large pot of lightly salted water to boil. Add the spaghetti. Cook according to package directions and drain. Divide the spaghetti among 4 bowls. Top with chili and sour cream.

Makes 4 servings.

I have also made this in the oven. Instead of cooking in slow cooker, I put it in the oven for about 1 1/2 hours. My family likes to add in whole kernel corn as well. (Corn not included in the dietary information below). I found this recipe in a 400 Calorie Fix cookbook.

calories: 410
total fat: 9 g
saturated fat: 3 g
sodium: 600 mg
carb: 50 g
fiber: 12 g
protein: 35 g