Makes 6 servings (about 1 ½ cups)
Ingredients:
- 1 (28-oz.) can no-salt-added diced tomatoes
- 1 (14.5-oz.) can black beans, drained and rinsed
- 1 (14.5-oz.) can kidney beans, drained and rinsed
- 1 (14.5-oz.) can pinto beans, drained and rinsed
- 1 ½ cups vegetable broth
- 1 yellow onion, chopped
- 1 bell pepper (any color), chopped
- 3 cloves garlic, minced
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Toppings: hot sauce, shredded cheese, light sour cream, chopped fresh cilantro (optional)
Note: Let this chili cook all day for an easy meal before trick-or-treating or any cool fall evening.
Instructions:
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Combine all ingredients in a 5- or 6-quart slow cooker. Cover and cook on low for 6 hours. Serve with optional toppings, if desired.
*Recipe prepared by registered dietitians from St. Vincent’s Health System
Nutrition [Per Serving]:
200 calories; 1.5 g total fat; 0 g saturated fat; 10 g protein;
40 g carbohydrate; 11 g fiber; 560 mg sodium