Lisa Lillien’s Spicy Slow-Cooker Veggie Chili
1/5th of recipe (about 1 cup): 163 calories, 0.5g total fat (0g sat fat), 722mg sodium, 32g carbs, 9g fiber, 10g sugars, 8.5g protein
One 29-ounce can crushed tomatoes
One 15-ounce can red kidney beans, drained and rinsed
1½ cups chopped brown mushrooms
1 cup chopped onion
1 cup chopped bell pepper
⅓ cup jarred jalapeño slices, drained and chopped
1 tablespoon chili seasoning mix
1. Add ingredients and seasoning to a slow cooker, and thoroughly stir.
2. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours.
MAKES 5 SERVINGS