Jane Meiser Harrisonburg, VA

Prep. Time: 10 Minutes
Cooking Time: 4–5 Hours

Ingredients

  • 16-oz. can low-sodium diced tomatoes
  • 2 15-oz. cans kidney or pinto beans, drained, divided
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • -oz. can whole-kernel corn, drained
  • ½ cup low-sodium picante sauce
  • ½ cup water
  • ½ tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 green bell pepper, diced
  • reduced-fat shredded cheddar cheese, optional

Ideal Slow Cooker Size: 3½-Quart

Method

  1. Drain tomatoes, reserving juice.
  2. Combine juice and 1 can beans in food processor bowl. Process until fairly smooth.
  3. Combine all ingredients except green peppers and cheese in slow cooker.
  4. Cover. Cook on High 4–5 hours.
  5. During last half hour add green peppers.
  6. Ladle into bowls to serve. Top with cheese, if desired.

Per Serving: 180 calories (10 calories from fat), 1g total fat (0g saturated, 0g trans), 0mg cholesterol, 990mg sodium, 36g total carbohydrate (8g fiber, 9g sugar), 9g protein, 6%DV vitamin A, 30%DV vitamin C, 8%DV calcium, 15%DV iron.

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