I found this recipe in a Taste of Home slow cooker magazine, tried it over the weekend, and loved it! It's vegetarian, virtually fat-free, and full of vegetables. It's super tasty without meat, but to make it more hearty ground hamburger, chicken, or turkey could be browned and added to this. I used it has a dip with baked tortilla chips, but I'm using the left-overs as soup tomorrow by adding a can of tomato juice and some extra chili powder!
16 oz. kidney beans, rinsed and drained
16 oz. corn, drained
16 oz. black beans, rinsed and drained
14.5 oz stewed tomatoes
8 oz. tomato sauce
4 oz. chopped green chilies, drained
1 envelope taco seasoning
1/2 cup chopped onion
Throw it all in a slow cooker on low for 5-7 hours, stirring occasionally.
Makes about 7 cups
About 50 calories per 1/4 cup
No comments:
Post a Comment