Slow-Cooker Three-Bean Vegetarian Chili

Looking for a slow-cooked vegetarian dinner? Then check out this stew loaded with Progresso™ beans, pinto beans and Muir Glen™ tomatoes.

  • Prep Time 15 min
  • Total Time 8 hr 15 min
  • Servings 8

2
cans (14 oz each) vegetable broth
1
cup chopped onion (1 large)
1/4
cup chopped seeded jalapeño chiles
2
teaspoons chili powder
2
teaspoons ground cumin
2
teaspoons Worcestershire sauce
1/2
teaspoon salt
2
cloves garlic, finely chopped
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
2
cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1
can (15 to 16 oz) pinto beans, drained, rinsed
1
can (15 oz) Progresso™ red kidney beans, drained, rinsed
1/2
cup reduced-fat sour cream
1/2
cup shredded pepper Jack cheese (2 oz)
1/4
cup chopped fresh cilantro

  • 1 Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
  • 2 Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream, 1 tablespoon cheese and 1 1/2 teaspoons cilantro.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
,
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2 1/2g,
2 1/2%
),
Sodium
630mg
630%;
Total Carbohydrate
29g
29%
(Dietary Fiber
9g
9%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1 1/2 Vegetable; 1 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.