Makes 3 Servings
Macros: 222 Cal, Fat 1g, Carbs 42g, Fibre 14g, Protein 12g
Ingredients:
2 1/4 cups Canned Whole Tomatoes
3/4 cup Red Kidney Beans (cooked, drained and rinsed)
3/4 cup White Navy Beans (cooked, drained and rinsed)
3/4 cup Frozen Corn
3/4 stalk Celery (diced)
3/4 Green Bell Pepper (de-seeded and chopped)
3/4 Carrot (chopped)
1/3 White Onion (diced)
1 1/2 Garlic (cloves, minced)
3/4 tsp Cumin
1/3 tsp Oregano
1 1/8 tbsps Chili Powder
1 1/8 tsps Sea Salt
Directions:
Add whole tomatoes with juice to the slow cooker and roughly crush with your hands. Add remaining ingredients and stir until combined.
Cover and cook on high for 6 to 8 hours, depending on the strength of your slow cooker.
Ladle into bowls and enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to five days or freeze up to four months.
Serving Size: One serving is roughly 1 1/2 cups.
Serve it With: Toast, quinoa, brown rice, or a salad.
Make Ahead: Chop celery, bell peppers, carrot and onion ahead of time.
Kid-Friendly: Omit the chili powder and puree until smooth. Serve with tortilla chips.
Extra Spicy: Add 1 to 2 chopped jalapeno peppers, chili flakes or extra chili powder.
More Greens: Mix in chopped kale or spinach. Stir until wilted.
Extra Toppings: Top with green onion or diced avocado.
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