Black Bean Tomato Spinach Chili


Photo: Rachel
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Ingredients

2 14.5s Oz Cans No Salt Added Black Beans
15 Oz Can of Westbrae Organic Chili Beans
or Other Brand Made With Pinto, Kidney,& Black Beans
30 ounces of Rotel Mexican Style Diced Tomatoes With Cilantro&
5 ounces Frozen Cut Leaf Spinach
1 cup Water
1 cup Arbor Mist Peach Chardonnay
1 tablespoon Unsweetened Cocoa Powder
1 teaspoon Cumin
2 tablespoons Splenda
1/4 teaspoon Adobo Chili Pepper
1 tablespoon Frontier Salt Free Chili Powder
1 teaspoon Ground White Pepper
1 tablespoon Paprika
1 tablespoon Ground Cinnamon
2 tablespoons Dried Celery Leaves
1 tablespoon Freeze Dried or Dried Basil Leaves
2 tablespoons Minced Garlic
1 Small Diced Onion
2 tablespoons White Wine Balsamic Vinegar
1 tablespoon Extra Virgin Olive Oil
1 Crockpot
Optional Topping
2 Crushed Reese Flax& Soy Corn Thins or Other Brand
1 tablespoon Fat Free Plain Regular or Greek Yogurt
Fresh Grated Kasseri Cheese
1 package 100 Calorie Wholly Guacamole

Preparation

1
Add Your Oil To The Crockpot
2
Rinse & Drain All Your Beans 3 Times In A Colander With Water Then Add To Crockpot
3
Pour Tomatoes Into Crockpot
4
Add In Spinach, Garlic, Onion, Then Water To Crockpot
5
Add All Dry Ingredients To Crockpot
6
Add Chardonnay To Crockpot And Mix Everything With A Wooden or Heatproof Spoon
7
Set To 4-6 Hours on High And Let Cook
8
Optional Toppings: To Keep This Healthy
9
Crush Up Reese Brand Flax & Soy Corn Thins In Place Of Crackers To Sprinkle On Top
10
Grate 1 Oz. of Fresh Kasseri Cheese
11
Top With 1 TBSP of Plain Fat Free Yogurt Instead of High Fat Sour Cream
12
Calorie PKG of the Brand Wholly guacamole as a mix in with your other toppings.

Tools

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Tags:

tomato
Cheese
yogurthicken
spinach
lunch
dinner
beans
protein

Yield:

1.0 servings

Added:

Monday, January 17, 2011 - 4:03pm

Creator:

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