Mexican Bean and Vegetable Chili

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 236.6

Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 482.2 mg
Total Carbs: 44.1 g
Dietary Fiber: 8.8 g
Protein: 11.0 g

View full nutritional breakdown of Mexican Bean and Vegetable Chili calories by ingredient

Introduction

My take on Chili My take on Chili

Minutes to Prepare: 20

Minutes to Cook: 300

Number of Servings: 6

Ingredients

Navy Beans, 2.25 cup (remove)

Aylmer Accents Italian Tomatoes, 2.25 cup

Yellow Peppers (bell peppers), 247 grams

Zucchini, 53 grams

*Green Giant Corn Niblets, 1 cup

Onions, raw, .25 cup, chopped

Garlic, 1 tsp

tsp basil

tsp taco seasoning

dash of chili powder for spice

Directions

Place all ingredients in slowcooker and let sit on medium heat for 5 hours.

Serve.

Number of Servings: 6

Recipe submitted by SparkPeople user GOLDSK8R.