Slow Cooker Black Bean Chili

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* Exported from MasterCook *

 

Slow Cooker Black Bean Chili - 6 pts

 

Recipe By :Fresh from the Vegetarian Slow Cooker by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : 4-6 quart Slow Cooker

Vegan Vegetarian

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 large yellow onion -- chopped

1 medium red bell pepper -- seeded and chopped

2 cloves garlic -- minced

2 tablespoons chili powder -- or more to taste

28 ounces crushed tomatoes -- (1 can)

3 cups black beans, canned -- (2 15.5-oz cans) or home

cooked

1 cup water

4 ounces diced green chiles -- (1 can), drained and

rinsed

salt and freshly ground pepper to taste

 

Heat the oil in a large skillet over medium heat. Add the onion, bell

pepper, and garlic; cover, and cook until just softened, about 5

minutes.

Stir in the chili powder and cook about 30 seconds longer.

 

Transfer the mixture to a 4 to 6-quart slow cooker. Add the tomatoes,

beans, water, and chiles; season with salt and pepper, cover, and cook

on

Low for 6 to 8 hours.

 

Serves 4.

 

Description:

" 6 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 300 Calories; 6g Fat (17.9%

calories from fat); 15g Protein; 49g Carbohydrate; 17g Dietary Fiber;

0mg

Cholesterol; 941mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 4

Vegetable; 1 Fat.

 

NOTES : Low for 6 to 8 hours.

 

4 to 6 quarts.

 

This dark, rich chili is so easy to make, and it's full of

flavor, thanks to the long, slow cooking. Form dramatic

accompaniments, serve over noodles or rice made golden

with a pinch of turmeric, and top with some diced avocado.

 

 

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0