Crockpot Meatball Chili 16 oz. pkg. frozen Italian meatballs 1 cup chopped celery 14 oz. can diced tomatoes, undrained 2 (15 oz). cans kidney beans, rinsed and drained 8 oz. can tomato sauce 6 oz. can vegetable juice cocktail 1 onion, chopped 3 cloves garlic, minced 1 bay leaf 2 tsp. chili powder 1/2 tsp. cumin 2 Tbsp. cornstarch 1/2 cup water Place all ingredients except cornstarch and water in 4-6 quart crockpot. Cover and cook on low for 6-8 hours. If desired, you can thicken the chili by combining 2 Tbsp. cornstarch and 1/4 cup water and blending it into the chili for the last hour of cooking time.
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