CROCK POT CHILI

CROCK POT CHILI 2 pounds lean ground beef (90% lean) 2 cans (16 ounces each) kidney beans, rinsed and drained 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1 can (8 ounces) tomato sauce 2 medium onions, chopped 1 green pepper, chopped 2 garlic cloves, minced 2 tablespoons chili powder 1 teaspoon salt 1 teaspoon pepper Shredded cheddar cheese and thinly sliced green onions, optional In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.