Sunday, November 9, 2014

Jessie’s Easy Slow Cooker Veggie Chili

Jessie’s Easy Slow Cooker Veggie Chili

This recipe is low in sodium, fat and calories!  Plus, it’s high in protein and fiber!



19 oz. can black beans, rinsed and drained
15 oz. can kidney beans, rinsed and drained
15 oz. can garbanzo beans, rinsed and drained
16 oz. can vegetarian baked beans
14.5 oz. can chopped tomatoes in puree
15 oz. can whole kernel corn, drained
1/2 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 clove garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
Directions:  In a slow cooker, combine black beans, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell peppers and celery.  Season with garlic, chili powder, parsley, oregano and basil.  Cook for at least two hours on High.  You can top with light sour cream or greek yogurt to add more protein, or cheese.  Or you can put it over whole grain pasta for a chili mac.  It also pairs well with cornbread or homemade herbed bread, yum!
Makes 8 servings.
*Nutrition Facts: Cals. 240   Fat 2g   Protein 13g   Carbs. 50g   Fiber 14g
*Nutrition facts do not include toppings or side items.

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