Two-bean chili in the slow cooker

 Cooking 8h00
 Preparation 15 minutes
 6 servings

Ingredients

  • 1 bag (624 g) of Florette vegetables for spaghetti sauce
  • 2 cloves of garlic, chopped
  • 1 box of 28 oz (796 ml) diced Italian tomatoes, with the juice
  • 1 can (156 ml) of tomato paste
  • 20 mL (4 teaspoons) chili seasoning
  • 10 mL (2 teaspoons) ground cumin
  • 1 can of 19 oz (596 mL) red kidney beans, rinsed and drained
  • 2 x 19 oz. (506 mL) black beans, rinsed and drained
  • To taste, salt and freshly ground pepper
  • To taste, natural Greek yogurt
  • To taste, shredded Tex-Mex cheese
  • To taste, fresh coriander

Steps

  1. Combine the first eight ingredients in the slow cooker. Add salt and pepper to taste.
  2. Cover and cook on low intensity, 8 to 10 hours.
  3. To taste, garnish each serving with cheese, yogurt and cilantro.

Recipe developed in partnership with nutritionist Julie DesGroseillers

http://juliedesgroseilliers.com/

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