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1 pound beef boneless round steak, cut into 1/2-inch pieces
1 large onion, chopped (1 cup)
2 medium celery stalks, cut into 1/2-inch pieces
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1 medium bell pepper, cut into 1-inch pieces (1 cup)
1 can (15 to 16 ounces) kidney beans, rinsed and drained
Shredded Cheddar cheese, if desired

Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 6 to 7 hours or until beef and vegetables are tender. Stir in bell pepper and beans. Uncover and cook on high heat setting about 15 minutes or until slightly thickened. Serve with cheese.

Makes 8 Servings -- Per Serving: Calories 165 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 3mg; Sodium 670mg; Potassium 810mg; Carbohydrate 24g (Dietary Fiber 6g); Protein 2g -- % Daily Value: Vitamin A 32%; Vitamin C 32%; Vitamin D 2%; Calcium 6%; Iron 22%; Folic Acid 24% -- Diet Exchanges: 1 Starch; 1 Very Lean Meat; 2 Vegetable -- Weight Watcher Points - 2 Points. -- Source: