This recipe comes from my Weight Watchers mobile app, and is listed under the Featured Recipes tab. With this awesome tool, I have come across several tasty meals that I will be filing into our personal cookbook. This Slow Cooker Three-Bean Chili is a vegetarian dish that is a cinch to prepare. Leftovers are innumerable with this meal, and chili always tastes better on the second day!
Although this can most certainly be a vegetarian dish, in our household we're meat lovers, so we tried it with lean ground sirloin. This recipe has a value of 6 points, serves 10 with a prep time of 15 minutes, and cooking time of 180 minutes.
- 1 large uncooked onion, minced
- 1 clove garlic, minced
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
- 1 can diced tomatoes, with chilies (optional)
- 1 can tomato sauce
- 1 1/4 oz spiced seasoning mix, chili variety
- 14 oz frozen corn kernels
- 1 tbsp fresh lime juice
- 1/2 cup fresh cilantro, minced
- Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker.
- Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours).
- Add frozen corn during the last hour of cooking
- Stir in lime juice and add cilantro just before serving.
- Top with fat-free sour cream and shredded cheese, optional.
For lunch the next day, I was able to reuse the leftovers to make a delicious burrito. I stuffed my burritos with lettuce, salsa, sour cream, and cheese. You could also use the leftovers for tacos, too. I've never been a fan of eating leftovers the next day, but after finding my creative side I'm digging the leftovers!