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Mixed Bean Chili

Mixed Bean Chili
ALLERGY FRIENDLY
GLUTEN-FREE
LOW CALORIE
PREP 10 minutes COOK 6 to 8 hours
PER SERVING Calories: 257 Saturated Fat: 0g Trans Fat: 0g Carbohydrates: 58g Fiber: 17g Sodium: 1067mg Protein: 13g


The variety of flavors and textures of mixed beans gives this chili a filling, stick-to-your-ribs quality. If you cannot find a can of mixed beans, purchase two or three cans of individual types of beans, such as kidney beans, black beans, and pinto beans.

Drain and rinse the beans; leftover beans can be stored in the refrigerator for up to two days or in a sealed container in the freezer for several weeks.

1 (16-ounce) can mixed beans, drained and rinsed 1 cup frozen roasted corn kernels, thawed 1 cup canned fire-roasted diced tomatoes, undrained ½ cup diced onion 2 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano ⅛ teaspoon sea salt

1. Put all the ingredients in the slow cooker. Give them a quick stir to combine.

2. Cover and cook on low for 6 to 8 hours.

COOKING TIP Some beans are sturdier than others. Soft beans such as cannellini break down quickly while firm beans such as kidneys withstand the longer cooking time. If you want the beans to retain their shape, choose the shorter cooking time.

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