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Friday, December 2, 2011

Friday Recipe: Veggie Chili

Slow Cooker Veggie Chili
I don't use they're little brand names. Not these at least. I stick with what I like (all organic) and it tastes just fine. But this, as with most of my recipies, comes from and apparently this one likes these brandnames. *shrug* To each cook her own!

Prep Time: Cook Time: Ready In:
15 Min 4 Hrs 4 Hrs 30 Min

PAM® Original No-Stick Cooking Spray
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
1 (8 ounce) can Hunt's® Tomato Sauce-No Salt Added
1 (15 ounce) can Ranch Style® Beans, undrained
1 (15 ounce) can Van Camp's® Red Kidney Beans, drained, rinsed
1 small yellow onion, chopped
1 medium green bell pepper, chopped
1 cup frozen whole kernel corn
2 medium carrots, sliced
1 tablespoon Gebhardt® Chili Powder
1/2 teaspoon ground red pepper

Spray inside of 4-quart slow cooker with cooking spray. Place remaining ingredients in slow cooker; stir to combine.
Cover; cook on HIGH 1-1/2 to 2 hours or on LOW 3 to 4 hours. (As I was at work, I did low)

Nutritional Information
Amount Per Serving Calories: 180 Total Fat: 0.3g Cholesterol: 0mg

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