I use this recipe as a hearty meal served with cornbread and also as a topping on a variety of dishes. It is much lower in fat and calories than the canned chili you can buy in the store... and yummier too!
256 Calories per 2-cup serving
8 calories per tablespoon when used as a topping!
Makes 10 2c servings
Ingredients:
2c dried pinto beans
1c dried black beans
1c dried large lima beans
1 large can (about 4 1/2c) diced tomatoes
2 TBS chili pwder
1 TBS minced garlic
4c (about one large) yellow onion, roughly chopped
1 box (4c) fat free, low sodium beef broth
about 10c water
This is so easy! Just dump everything but the water into your extra large slow-cooker. Then pour in the water to fill within one inch of the rim (for my cooker it takes 10 cups). This leaves enough room so that it won't boil over. Set it on low for 8-24 hours. The longer it cooks the tastier it will be. Just be sure the water level stays up. I usually turn it on the night before and check the water level in the morning. If its a little low, just top it of with plain water. When dinner time rolls around, you should be good to go! Enjoy! :)
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