Mexican Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 16 oz can pinto beans drain and rinse,1 16 oz can black beans drain and rinse,1 16 oz chili beans in chili hot sauce do not drain,1 14.5 oz Tex Mex style diced tomatoes do not drain,1 bell pepper, 1 sweet pepper,2 jalapenos 1 small onion1 bag Mexican style cheddar pepper jack, (optional if want to place on top of chili once served (recommend using 1/4 cup for each bowl)fresh cilantro (used as garnish)2 tsp minced garlic2 tbsp mole paste prepared*tortilla chips (optional if want to crunch and top chili or use whole chips as a side to dip into chili.)2 tsp ground cumin 2 tsp coriander (optional)2 tsp chili powder1/2 cup of beef broth
1) Combine beans, tomatoes with juice, bell pepper, sweet pepper, jalapenos, onion, broth, mole prepared, cumin, chili powder, minced garlic and coriander, if desired, in slow cooker, mix well.
2) cover, cook on LOW 5-6 hrs or on HIGH 2-3 hrs, or until vegetables are tender.
3) place toppings in small bowls. Serve hot chili with toppings
Serving Size: 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EOUTMAN.
2) cover, cook on LOW 5-6 hrs or on HIGH 2-3 hrs, or until vegetables are tender.
3) place toppings in small bowls. Serve hot chili with toppings
Serving Size: 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EOUTMAN.
Nutritional Info Amount Per Serving
- Calories: 136.0
- Total Fat: 3.1 g
- Cholesterol: 3.1 mg
- Sodium: 582.8 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 8.6 g
- Protein: 7.0 g
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