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Healthified Slow-Cooked Chili with Pasta

0 reviews

4 ratings

78% less sat fat • 47% less sodium than the original recipe—see the comparison. A tasty chili recipe that may be slow-cooked, but promises to be quickly eaten.

Prep Time:20 min

Start to Finish:5 hr 30 min

makes:6 Servings

2	(14.5-ounce) cans Muir Glen® no-salt-added diced tomatoes, undrained
1	(15-ounce) can Progresso® garbanzo beans (chickpeas), rinsed and drained
1	(15 ounce) can Progresso® dark red kidney beans, rinsed and drained
1	(8 ounce) can Muir Glen® tomato sauce
1	cup finely chopped onion
1	cup chopped green or yellow sweet pepper
2	to 3 teaspoons chili powder
2	cloves garlic, minced
	½ teaspoon dried oregano, crushed
1/8	teaspoon cayenne pepper
8	ounces dried whole wheat wagon wheel pasta and/or vegetable wagon wheel pasta
1/3	cup shredded reduced-fat cheddar cheese

1.	In a 3½- or 4-quart slow cooker combine undrained tomatoes, garbanzo beans, kidney beans, tomato sauce, onion, sweet pepper, chili powder, garlic, oregano, and cayenne pepper. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours.
2.	To serve, cook pasta according to package directions; drain. Serve bean mixture over hot cooked pasta. Sprinkle with cheese.

Nutritional Information

1 Serving: Calories 320 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 660mg; Total Carbohydrate 63g (Dietary Fiber 12g, Sugars 9g); Protein 17g Percent Daily Value*: Vitamin A 20%; Vitamin C 50%; Calcium 10%; Iron 25% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 2 Vegetable; 1/2 Very Lean Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

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