Servings |
servings
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Ingredients
- 1 28 oz can no salt added diced tomatoes
- 1 14.5 oz can black beans drained and rinsed
- 1 14.5 oz kidney beans drained and rinsed
- 1 14.5 oz can pinto beans drained and rinsed
- 1 1/2 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 tsp dried oregano
- 1/2 teaspoon black pepper
- toppings hot sauce, shredded cheese, light sour cream , chopped fresh cilantro optional Let this chili cook all day for an easy meal before trick or treating or any cool fall evening
Ingredients
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Instructions
- instructions: 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 for St. Vincent's Health System
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