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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From diabetic cookbook. Delicious! Per serving; 191 cal. 2g total fat (0 sat. fat) 0 mg chol, 659 mg sodium, 38 g carb, 12 g fiber, 12 g protein. Exchanges; 1.5 starch, 2 vegetable, 1 very lean meat. Carb choices; 2. Ingredients:
15 oz. black beans |
15 oz. dark red kidney beans |
15 oz. garbanzo beans |
2 large onions, chopped |
1 large green bell pepper, chopped |
1 large red bell pepper, chopped |
2 tbsp chili powder |
2 tbsp garlic, bottled minced (12 cloves) |
1 tsp. ground cumin |
1/4 tsp. salt |
29 oz. diced tomatoes (no salt added), undrained |
14 oz. reduced-sodium chicken broth |
Directions:
1. Rinse and drain black beans, kidney beans and garbanzo beans. In 4 to 5 quart slow cooker, combine beans, onions, sweet peppers, chili powder, garlic, cumin and salt. Add tomatoes and broth.
2. Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 8 hours. If desired, serve over hot cooked white or brown rice.
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