Slow-Cooker Chili

Slow-Cooker Chili

3 1/4 pounds ground chuck
1 medium-size green bell pepper, chopped
3 (14 1/2-oz.) cans diced tomatoes with garlic and onion, undrained
3 (10 3/4-oz.) cans Tomato Soup
1 (16-oz.) can light red kidney beans, rinsed and drained
1 (6-oz.) can tomato paste
5 tablespoons chili powder
1 teaspoon freshly ground pepper
1/2 teaspoon paprika
Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced black olives, corn chips

Cook ground chuck in a large nonstick skillet over medium-high heat 12 to 14 minutes or until meat crumbles and is no longer pink; drain.

Place meat in a 6-qt. slow cooker; stir in 1/2 cup water, green bell pepper, and next 7 ingredients. Cover and cook on high 4 hours. Serve with desired toppings. Makes about 16 cups