1 3/4 cups organic vegetable broth
1 cup chopped onion
1/4 cup chopped seeded jalapeño pepper (2 peppers)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 garlic cloves, minced
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1/2 cup reduced-fat sour cream
2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
1/4 cup chopped fresh cilantro
Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
Source: CookingLight/MyRecipes
1 cup chopped onion
1/4 cup chopped seeded jalapeño pepper (2 peppers)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 garlic cloves, minced
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1/2 cup reduced-fat sour cream
2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
1/4 cup chopped fresh cilantro
Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
Source: CookingLight/MyRecipes