Black Bean and Vegetable Chili

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 315.2
  • Total Fat: 4.7 g
  • Cholesterol: 5.3 mg
  • Sodium: 1,259.2 mg
  • Total Carbs: 50.3 g
  • Dietary Fiber: 13.5 g
  • Protein: 9.6 g

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

Clean Eating, Slow cooker Clean Eating, Slow cooker
Number of Servings: 2

Ingredients

    1 small onion, chopped
    1 small zucchini, chopped
    medium green bell pepper, chopped
    2 cloves garlic, minced
    1 tablespoons chili powder
    2 teaspoons cumin
    teaspoon salt
    teaspoon black pepper
    14.5 oz can fire roasted diced tomatoes
    1 cup frozen corn kernels
    1 cup vegetable broth
    cup canned black beans, rinsed and drained
    (about of 15 oz can)
    1 tablespoon lemon juice
    2 tablespoons sour cream (optional)
    1 green onion, sliced (optional)

Directions

In a 6 quart slow cooker, combine onion,
zucchini, bell pepper, garlic, chili powder,
cumin, salt and black pepper. Add tomatoes,
corn, broth, black beans and lemon juice. Mix
well. Cover and cook on low heat for 7 - 8 hours
or on high heat for 4 hours. Garnish each
serving with a dollop of sour cream and green
onions if desired.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.

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