Vegetarian Chili With Pasta

Name: Vegetarian Chili With Pasta
Yield: 8 servings
Ingredients: 15 ozs reduced sodium pinto beans, rinsed and drained; 15 ozs canned dark red kidney beans, rinsed and drained; 29 ozs canned diced tomatoes, undrained; 8 ozs no-salt-added tomato sauce; 1 cup onions, chopped fine; 1/2 cup bell peppers, chopped fine; 3 tsps chili powder; 1/2 tsp garlic powder; 1/2 tsp salt; 12 ozs wagon wheel pasta, cooked

Adapted from BH&G Crockery Cooking

15 ozs reduced sodium pinto beans, rinsed and drained
15 ozs canned dark red kidney beans, rinsed and drained
29 ozs canned diced tomatoes, undrained
8 ozs no-salt-added tomato sauce
1 cup onions, chopped fine
1/2 cup bell peppers, chopped fine
3 tsps chili powder
1/2 tsp garlic powder
1/2 tsp salt
12 ozs wagon wheel pasta, cooked

In a 3-1/2 slow cooker, combine beans, tomatoes, tomato sauce, onions, bell peppers, chili powder, garlic powder, and salt. Mix well. Cover and cook on low for four hours, or until vegetables are tender. Cook pasta according to package directions. Drain and add to slow cooker. Mix well and serve.

Posted: 9/13/2012

Slow Cooker

Rated by 0 users (0.00)

WW Points^* : 4.98

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 285 Calories from Fat 8 (3%)
% Daily Value *
Total Fat 1g	2%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 684mg	28%
Potassium 145mg	48%
Total Carbohydrate56g	19%
Dietary Fiber 9g	36%
Sugars 7g
Protein 12g	36%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.