Southwest Bean Chili
Try this Southwest Bean Chili recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 6 hours and 15 minutes
- Served Person: 4
slow cooker
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1/2 teaspoon salt
- toppings:
- 1 teaspoon ground cumin
- 4 cloves garlic minced
- 1 cup chicken broth
- 1 1/2 cups frozen corn
- 3 tablespoons chili powder
- 1 tablespoon cocoa powder
- 2 medium green bell peppers chopped
- avocado diced
- rice cooked
- green onion sliced
- 1 (15-oz) can garbanzo beans rinsed and drained
- 1 (15-oz) can red kidney beans rinsed and drained
- 1 (15-oz) can black beans rinsed and drained
- 1 (16-oz) can tomato sauce
- 1 (14.5-oz) can diced tomatoes
- shredded cheese (i like cheddar)
- Carbohydrate 31.8502790150161 g
- Cholesterol 230 mg
- Fat 55.087197501557 g
- Fiber 8.62113484291899 g
- Protein 62.5644885016653 g
- Saturated Fat 14.6660584338428 g
- Serving Size 1 1 Serving (662g)
- Sodium 301.730700130799 mg
- Sugar 23.2291441720971 g
- Trans Fat 4.60467978352388 g
- Calories 864 calories
1. Combine all ingredients except rice and toppings in slow cooker. Cover and cook on low for 6-6 1/2 hours, or until bell peppers are tender. 2. Spoon rice into bowls; top with chili and cheese, avocado, and green onion. Note: leftovers can also be served over shredded lettuce with chips and diced tomatoes for a great taco salad.
