This veggie-loaded chili is so hearty that even meat lovers will ask for seconds. To freeze it, cook as directed, but don't add the mushrooms. Cook them separately and add to the chili after reheating it. Serve with crusty bread to soak up every bit of sauce.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2013
Ingredients
Method
In slow cooker, stir together navy beans, strained tomatoes, mushrooms, carrots, celery, onion, bay leaves, chili powder, cumin, salt, pepper and hot pepper flakes.Cover and cook on low until vegetables are tender, 7 to 8 hours.
Discard bay leaves. Serve sprinkled with Cheddar cheese.
Nutritional facts Per each of 8 servings: about
- Fibre 8 g
- Sodium 799 mg
- Sugars 7 g
- Protein 14 g
- Calories 235.0
- Total fat 6 g
- Potassium 853 mg
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 33 g
%RDI
- Iron 30.0
- Folate 38.0
- Calcium 17.0
- Vitamin A 57.0
- Vitamin C 7.0
