On the Go Chili
Do you feel squeezed for time? Who doesn't! This chili recipe can be thrown in the pot to heat and eat or thrown in the Crockpot to be ready when you get home from work.
Ingredients
1 can black beans low-sodium, rinsed and drained1 can kidney beans low sodium, rinsed and drained
1 can pinto beans low sodium, drained and rinsed
2 cans diced tomatoes petite, no salt added
1 5 oz can diced green chili peppers
1 6 oz can tomato paste
2 tablespoons chili powder
1 teaspoon paprika
2 tablespoons chili powder
1 teaspoon paprika
1/2 teaspoon oregano
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons garlic powder
Directions
Combine all ingredients in a large pot and heat over medium-high heat for 10 minutes. You can mix all the ingredients in a Crockpot to cook on low for about 8 hours or on high for 3-4 hours.
Nutritional data
Yield: 7 Servings
Serving Size: 1 cup
Calories 210 | Fat 2g| Sodium 500mg| Total Carbs 39g | Dietary Fiber 13g | Protein 11g
Full Plate Living is a small-step approach with big health outcomes. It's provided as a free service of Ardmore Institute of Health.
