Bean Chili

Fall is here, time for chili.  For a vegetarian dish, substitute vegetable broth for the chicken broth.  Serves 8.

15 Ounce Black Beans, rinsed and drained                                  1 Head Roasted Garlic

15 Ounce Dark Red Kidney Beans,  rinsed and drained               3 Tbl Chipolte Pepper In Adobo

15 Ounce Navy Beans, rinsed and drained                                               -Sauce, finely chopped

2 Cup Green Pepper, chopped                                                    1/2 Tbl Ground Cumin

2 Tbl Chili Powder                                                                     1/4 Tsp Salad Dressing

1 Tbl Ancho Chili Powder                                                         29 Ounce Petit Diced Tomatoes

14 Ounce Reduced Sodium Chicken Broth                                          

                                                    

Combine all ingredients in a 4 to 5 quart slow cooker and cook on low for 8 to 10 hours (high for 4 to 5).

Per Serving: 233 Cal (9% from Fat, 25% from Protein, 66% from Carb); 15 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 41 g  Carb; 14 g Fiber; 4 g Sugar; 105 mg Calcium; 5 mg Iron; 894 mg Sodium