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Corn and Bean Chili
3/4 pound lean boneless beef chuck chopped
1 medium onion chopped
1 clove garlic crushed
1 red bell pepper chopped
1 27 ounce can red kidney beans drained and rinsed
1/2 teaspoon chili powder
1/4 teaspoon ground sage
1/4 teaspoon ground cinnamon
1 11 ounce can whole kernel corn undrained
1 4 ounce can chopped green chiles drained
1/4 cup low fat plain yogurt
Crumble meat into a 3 1/2 quart slow cooker. Add onion, garlic, bell pepper, beans, chili powder, sage, cinnamon, corn with liquid and chilies. Cover and cook on low 6 1/2 hours to 7 hours or until meat is tender. Ladle into individual bowls. Top each serving with yogurt, then with chopped cilantro. Makes 6 servings.
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