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Lowfat Crockpot Bean Chili
If you are looking for a meal without meat, this would be the perfect dish tonight!
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1 |
|
Onion - large Spanish, chopped |
|
| 2 |
|
Poblano chile peppers, seeded and chopped |
|
| 2 |
|
Turnips, diced |
|
| 4 |
|
Garlic cloves, coarsely chopped |
|
| 1 |
C |
Baby lima beans - frozen |
|
| 1 |
Can |
Kidney beans - red, rinsed and drained |
|
| 1 |
Can |
Beans - black, rinsed and drained |
|
| 1 |
Can |
Tomatoes - 14.5 oz diced in sauce |
|
| 1 |
Can |
Tomato sauce - 8 oz no salt added |
|
| 1/3 |
C |
Cayenne - mild |
|
| 2 |
Tb |
Honey |
|
| 3 |
Tb |
Chili powder |
|
| 1 |
Tb |
Cumin |
|
| 3 |
Qt |
Cheese - pepperjack shredded (optional) |
|
| 2 |
Tb |
Scallions, sliced (optional) |
|
|
Instructions
Place all ingredients except cheese and scallions in a 6 quart slow cooker. Mix well. Cover, cooking on low 8 to 10 hours or on high 4 to 5 hours
until vegetables are tender. Garnish with cheese and scallions and serve.
Nutritional information per serving (1 3/4 cups chili with about 2 teaspoons cheese and 1/2 tablespoons scallions): 324
Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 5 mg Chol, 1,000mg Sod, 60 g Carb, 18 g Fib, 15 g Prot, 171 mg Calc. Light points: 6
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