The recipes we love
Slow Cooker Chipotle Vegetable Chili
1 can red kidney beans, 19 oz (540 ml), rinsed and drained
1 can black beans, 19 oz (540 ml), rinsed and drained
1 can crushed tomatoes, 28 oz (798 ml)
2 to 3 tsp (10 to 15 ml) chipotle peppers, canned or dried
1 tsp (5 ml) ground cumin
Salt and freshly ground pepper
Freshly chopped cilantro, to taste
- Mix together all the ingredients except the cilantro and add to the slow cooker.
- Set the slow cooker on high for 3 to 4 hours or on low for 5 to 6 hours.
- Correct the seasoning and top with fresh cilantro.
Nutrition Facts (per serving):
Protein: 17 g
Fat: 1 g
Carbohydrate: 52 g
Fibre: 16 g
Sodium: 740 mg