Slow Cooked Vegetarian Chili
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This slow cooker veggie chili is chock full of healthy beans and veggies. Don't forget the cocoa powder - it's the secret ingredient. Click here for more light and healthy party fare
ingredients: Add all to shopping list
1 onion, chopped fine
2 poblano peppers, chopped
1 Tbsp minced garlic
1 (15-oz) can red kidney beans, rinsed and drained
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can chickpeas, rinsed and drained
1 1/4 cups frozen corn kernels
8 oz salsa (half 16-oz jar)
1 (8-oz) can tomato sauce
1/2 cup water
2 Tbsp unsweetened cocoa powder
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped fresh cilantro
Optional: Low-fat sour cream and low-fat shredded Cheddar cheese, for garnish
2 poblano peppers, chopped
1 Tbsp minced garlic
1 (15-oz) can red kidney beans, rinsed and drained
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can chickpeas, rinsed and drained
1 1/4 cups frozen corn kernels
8 oz salsa (half 16-oz jar)
1 (8-oz) can tomato sauce
1/2 cup water
2 Tbsp unsweetened cocoa powder
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped fresh cilantro
Optional: Low-fat sour cream and low-fat shredded Cheddar cheese, for garnish
directions:
1. In large slow cooker, combine onion, poblano peppers, garlic, all the beans, corn, salsa, tomato sauce, water, cocoa powder, chili powder, ground cumin, salt, and pepper.
2. Cook on low for 6 hours. Taste and add extra salt if necessary. Stir in the cilantro. Serve with sour cream and grated cheese (optional).
KITCHEN COUNTER:
Serves: 6. Per serving (does not include sour cream & cheese garnish): 310 calories, 59g carbs, 18g protein, 3.5g fat, 0mg cholesterol, 1100mg sodium, 17g fiber
