Monday, February 1, 2016

Slow Cooker 3-Bean Vegetarian Chili

Easy to put together and smelled good all day!
Slow Cooker 3-Bean Vegetarian Chili

1 medium onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
3 tbsp chili powder
1 tbsp unsweetened cocoa powder
1 ½ tsp ground cumin
1 tsp ground oregano
1 tsp salt
1 chipotle pepper, seeded & minced
2 tsp adobo sauce (from chipotle can)
1 can (28 oz.) petite diced tomatoes
2 cans (14 oz. each) black beans, drained & rinsed
1 can (14 oz.) red kidney beans, drained & rinsed
1 can (14 oz.) pinto beans, drained & rinsed
1 ¾ cups vegetable broth
1 ½ cup frozen corn kernels
2 tsp fresh lime juice
Minced cilantro, for serving
Grated cheddar cheese, for serving (omit for vegan)

Place all of the ingredients, except the lime juice, cilantro and cheddar cheese, in a slow cooker. Stir to combine.

Cook on LOW heat for 8 hours, or until the chili is thickened. Taste and stir in additional chipotle peppers and/or adobo sauce to make the chili spicier, if desired. Stir in the lime juice.
Serve with cilantro and grated cheddar cheese.

Weight Watchers Points: 6 (Points+), 4 (Old Points)

Nutrition Information
Serving size: 1 cup | Calories: 256.2 cal | Fat: 1.7g | Saturated fat: 0.3g | Carbohydrates: 49.9g | Sugar: 5.3g | Sodium: 1014.1mg | Fiber: 16.2g | Protein: 14.9g | Cholesterol: 0mg

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