Slow Cooker Stephanie's Vegetarian White Chili - 5 pts

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Slow Cooker Stephanie's Vegetarian White Chili - 5 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : LowCal (Less than 300 cals) LowFat (Less than 10%)

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

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16 ounces frozen white corn -- (1 bag)

30 ounces canned white beans -- (2 cans)

4 ounces canned green chile peppers -- (1 can)

1/2 white onion -- chopped

2 garlic cloves -- minced

1 cup vegetable broth

juice of 1 lemon

1 1/2 teaspoons ground cumin

1/2 teaspoon Italian seasoning

salt and pepper

To serve: -- shredded mozzarella cheese (optional)

 

Use a 6-quart cooker.

 

Dump everything in . Seriously - you need to chop the onion and garlic, but the

rest of the stuff can just go right in. You don't need to drain the beans or the

chiles. Cover and cook on low for 8 to 9 hours, or high for 4 to 6 hours.

 

Ladle the chile into bowls, garnish with shredded mozzarella if desired, and

serve with cornbread. This is more soup-y than chili-y, and since the corn

floats while the beans sink, you need to dig to the bottom of the bowl to make

sure you get beans in each bite.

 

Serves 6

 

Description:

" 5 pts "

Source:

" Make it Fast, Cook it Slow by Stephanie O'Dea, 2009 "

S(Formatted by Chupa Babi):

" Jan 2010 "

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Per Serving (excluding unknown items): 270 Calories; 2g Fat (5.6% calories from

fat); 14g Protein; 54g Carbohydrate; 10g Dietary Fiber; trace Cholesterol; 503mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

NOTES : Cooker: 6-quart

Time: LOW for 8 to 9 hours, or HIGH for 4 to 6 hours

 

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