Photo of Slow Cooker Two Bean Chili by WW

Slow Cooker Two Bean Chili

3
0
0
SmartPoints® value per serving
Total Time
8 hr 30 min
Prep
30 min
Cook
8 hr
Serves
6
Difficulty
Moderate
Our chili is more than an ordinary bowl of soup: We browned the vegetables first to bring out their flavour and pureed part of the solids to thicken it up.

Ingredients

uncooked leek(s)

1½ medium, or 1 large, white part only, finely chopped

Hungarian pepper(s)

1 item(s), cored, seeded and finely chopped (or an Italian pepper)

red pepper flakes

½ tsp, or 1 habanero chile, cored, seeded and minced (do not touch seeds with bare hands)

uncooked celery

1 rib(s), small, trimmed and chopped

fresh mushroom(s)

2 cup(s), sliced

garlic clove(s)

2 clove(s), medium, minced

uncooked cauliflower

4 cup(s), florets, (1 small head)

chickpeas

15 oz, drained and rinsed

canned pinto beans

15 oz, drained and rinsed

dried oregano

½ tsp, crushed

cumin seeds

1 tsp

chili powder

1 tsp

black pepper

¼ pinch

table salt

½ tsp

fat free chicken broth

2½ cup(s), or vegetable broth

Instructions

  1. Coat a large nonstick pot with cooking spray. Add leek, Hungarian pepper, red pepper flakes or habanero chile, celery, mushrooms and garlic. Sauté over medium-high heat until golden, stirring frequently, about 5 minutes.
  2. Spoon mushroom mixture into a 5-quart slow cooker. Add cauliflower, beans, oregano, cumin, chili powder, pepper, salt and broth. Cover and cook on low setting for 7 to 8 hours.
  3. Just before serving, remove 1 cup of solids and about 1/4 cup of liquid. Place in blender and puree. Return to slow cooker and stir in. Yields about 1 heaping cup per serving.

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