Active Time: 15 minutes
Total Time: 3 hours 20 minutes
Servings: 8
Nutrition Profile: Sesame-Free, Diabetes-Appropriate, Nut-Free, Soy-Free, High-Fiber, Vegetarian, High-Protein, Egg-Free
Ingredients:
- 2 (14-ounce) packages frozen tricolor bell peppers
- 1 (15-ounce) can no-salt-added red kidney beans, rinsed
- 1 (15-ounce) can no-salt-added pinto beans, rinsed
- 1 (15-ounce) can no-salt-added black beans, rinsed
- 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
- 1 cup shredded Mexican-blend cheese, divided
- 1/2 cup unsalted vegetable broth
- 1/2 cup canned hot tomato sauce (see Tip above)
- 1/2 cup evaporated milk
- 4 ounces reduced-fat cream cheese
- 2 tablespoons low-sodium chili seasoning mix
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 5 cups hot cooked whole-wheat elbow macaroni
- 1/2 cup sliced scallions, plus more for garnish
Directions: Place frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt, and pepper in a 6-quart slow cooker. Stir until well combined. Cover and cook on High for 3 hours.
Alternative Method: Prepare Step 1 as directed, using 1 1/2 cups unsalted vegetable broth. Step 2: Cover and cook on High for 3 hours. Stir in 2 cups uncooked whole-wheat elbow macaroni. Cover and cook on High for 30-40 minutes until the pasta is tender and the mixture is thickened. Step 3: Omit cooked macaroni. Turn off the cooker; sprinkle the mixture with scallions and the remaining 1/2 cup cheese.
Nutrition Information: Serving Size: about 1 1/2 cups, Calories 391, Fat 10g, Saturated Fat 5g, Cholesterol 28mg, Carbohydrates 58g, Total sugars 9g, Added sugars 0g, Protein 20g, Fiber 13g, Sodium 447mg, Potassium 523mg
