Lime Crema (recipe below), cilantro and scallions to serve
1 cup plain low fat yogurt (or Greek yogurt)
zest and juice of one lime
salt and pepper to taste
Pre-heat a skillet to medium-high heat and spray with cooking spray. Add ground sirloin, salt and pepper to pan and break down the beef into bite-sized pieces using a wooden spoon. Cook until nicely browned, 8-10 minutes. Remove from pan and place in the bottom of a slow cooker.
Add all remaining ingredients with the exception of the Lime Crema to the slow cooker (onion through beer).
Cook on High for 4 Hours or Low for 8 Hours.
While the chili is cooking, make the Lime Crema by combining all ingredients in a small bowl. Refrigerate until you are ready to serve the chili.
Serve with a dollop of Lime Crema, cilantro and scallions.
Serving size: 8 oz Calories: 268 Fat: 7.1 g Saturated fat: 2.9 g Unsaturated fat: 4.2 g Trans fat: 0 Carbohydrates: 29.4 g Sugar: 9.9 g Sodium: 813 mg Fiber: 5.7 g Protein: 19 g Cholesterol: 42 mg
Recipe by The Lemon Bowl at http://thelemonbowl.com/2014/01/slow-cooker-beef-chili-with-lime-crema.html