1-1/2 pounds lean ground beef (90% lean)
2 cans (14-1/2 oz each) diced tomatoes
1 can (8 oz) tomato sauce
2 cans (15-1/2 oz each) pinto/kidney beans
1 small onion, chopped
1 small green pepper, chopped
1 can (4 oz) chopped green chilies
1/2 cup minced fresh parsley
1 tablespoon chili powder
1 garlic clove, minced
1-1/4 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Crumble the beef into a 3-qt. slow cooker. Add remaining ingredients and 
mix well. Cover and cook on high for 4 hours or until heated through. 

Serve over rice or pasta. Serve with cheddar, sour cream or green onions if desired. 

Yield: 6 servings.