Directions:
- 1. In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion, and jalapeno in oil until onion is lightly browned. Add garlic, cumin, and oregano; cook and stir 2 minutes longer. Transfer to a 5-qt. slow cooker. Stir in tomatoes, beans, carrot, water, barbecue sauce, and chili powder.
- 2. Cover and cook on low for 8 hours or until vegetables are tender.
- Serve with optional toppings, if desired: reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion, etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.4 Kcal (362 kJ) | ||
| Calories from fat | 17.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 3% | |
|---|---|---|---|
| Sodium | 206.58mg | 9% | |
| Potassium | 379.9mg | 8% | |
| Total Carbs | 15.29g | 5% | |
| Sugars | 6.56g | 26% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 32.7mg | 54% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 74.8 Kcal (313 kJ) | ||
| Calories from fat | 15.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 3% | |
|---|---|---|---|
| Sodium | 178.84mg | 9% | |
| Potassium | 328.89mg | 8% | |
| Total Carbs | 13.24g | 5% | |
| Sugars | 5.68g | 26% | |
| Dietary Fiber | 3.47g | 16% | |
| Protein | 2.87g | 7% | |
| Vitamin C | 28.3mg | 54% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 9% | |
| Calcium | 39.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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