Post by JJ Judkins on Jan 16, 2008 16:39:54 GMT -6
SLOW-COOKER THREE-BEAN CHILI
3 cups assorted dry beans (such as black, navy, pinto, red kidney or other
favorite)
1 (10-ounce) package frozen grilled meatless burgers
2 tablespoons canola oil
2 large coarsely chopped onions
4 minced large cloves garlic
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon pepper
2 cups low-sodium beef broth or vegetable broth
1 cup water
1 1/4 cups your favorite barbecue sauce
2 tablespoons ketchup
Salt to taste
Shredded 50-percent light jalapeño cheddar cheese (optional)
Rinse and pick over beans; soak overnight according to directions. Drain
well and rinse again. Microwave burgers according to package directions,
then chop. In a 4-quart or larger slow cooker, combine burgers, oil, onions,
garlic, oregano, cumin and pepper. Cover and cook on High 1 hour.
Mix in soaked and drained beans, broth and water. Cover and cook on Low 5
hours.
Mix in barbecue sauce, ketchup and salt to taste. Cover and cook on Low 2 to
3 hours or until mixture is thickened and flavors are well-blended. Ladle
into bowls, and garnish with cheese if desired. Makes about 11 cups.
PER SERVING: Calories 313 (9% fat) Fat 3 g (trace sat) No cholesterol Sodium
340 mg Fiber 11 g Carbohydrates 52 g Protein 18 g
SOURCE: Adapted from Hallmark magazine
3 cups assorted dry beans (such as black, navy, pinto, red kidney or other
favorite)
1 (10-ounce) package frozen grilled meatless burgers
2 tablespoons canola oil
2 large coarsely chopped onions
4 minced large cloves garlic
2 teaspoons dried oregano
1 teaspoon cumin
1/2 teaspoon pepper
2 cups low-sodium beef broth or vegetable broth
1 cup water
1 1/4 cups your favorite barbecue sauce
2 tablespoons ketchup
Salt to taste
Shredded 50-percent light jalapeño cheddar cheese (optional)
Rinse and pick over beans; soak overnight according to directions. Drain
well and rinse again. Microwave burgers according to package directions,
then chop. In a 4-quart or larger slow cooker, combine burgers, oil, onions,
garlic, oregano, cumin and pepper. Cover and cook on High 1 hour.
Mix in soaked and drained beans, broth and water. Cover and cook on Low 5
hours.
Mix in barbecue sauce, ketchup and salt to taste. Cover and cook on Low 2 to
3 hours or until mixture is thickened and flavors are well-blended. Ladle
into bowls, and garnish with cheese if desired. Makes about 11 cups.
PER SERVING: Calories 313 (9% fat) Fat 3 g (trace sat) No cholesterol Sodium
340 mg Fiber 11 g Carbohydrates 52 g Protein 18 g
SOURCE: Adapted from Hallmark magazine