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Slow-Cooker Three-Bean Vegetarian Chili
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-
Prep
15
min
-
Total
8
hr
15
min
-
Servings
8
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Ingredients
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2
cans (14 oz each) vegetable broth
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1
cup chopped onion (1 large)
-
1/4
cup chopped seeded jalapeño chiles
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2
teaspoons chili powder
-
2
teaspoons ground cumin
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2
teaspoons Worcestershire sauce
-
1/2
teaspoon salt
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2
cloves garlic, finely chopped
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2
cans (15 oz each) Progresso™ black beans, drained, rinsed
-
2
cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
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1
can (15 to 16 oz) pinto beans, drained, rinsed
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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)
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1/4
cup chopped fresh cilantro
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Steps
-
1
Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
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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.
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-
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
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Nutrition Facts
Serving Size:
1 Cup
- Calories
- 300
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 2 1/2g
- 14%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 4%
- Sodium
- 1050mg
- 44%
- Potassium
- 890mg
- 25%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 13g
- 54%
- Sugars
- 6g
- Protein
- 16g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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