by Jyl Steinback
Medium | Kid Friendly | Gluten Free | 10 Servings
Indulge your taste with this chunky, yummy spice combo!
Ingredients
- 12 oz. can chili beans
- 12 oz. can low sodium great northern beans
- 12 oz. can low sodium chickpeas
- 12 oz. can low sodium black beans
- 28 oz. can unsalted diced tomatoes
- 6 oz. can chopped green chilis
- 1 c ribbon pasta
- 1 onion, diced.
- 1 tsp black pepper
- 1 tsp hot Mexican chili powder
- 1 1/2 c low sodium vegetable broth
Directions
1. Gather all ingredients.
2. Dice your onion and drain/rinse all of the canned beans in a strainer.
3. Add all beans and onion to crock pot, and add chili powder and black pepper along with green chilis.
4. Add vegetable broth and turn on high.
5. Once the pot is boiling, immediately add ribbon pasta.
6. After 10 minutes, reduce heat to medium.
7. Keep on medium heat for 1 hour.
8. Reduce heat to low for another hour.
9. Serve and enjoy!
Shopping list
Produce
- 1 onion
Seasonings and spices
- black pepper
- hot Mexican chili powder
Packaged
- 12 oz. can chili beans
- 12 oz. can low sodium great northern beans
- 12 oz. can low sodium chickpeas
- 12 oz. can low sodium black beans
- 28 oz. can unsalted diced tomatoes
- 6 oz. can chopped green chilis
- 1 c ribbon pasta
- low sodium vegetable broth
Nutrition Per Serving 190 calories, 1.5g total fat, 0g sat fat, 290mg sodium, 34g carbohydrates, 7g fiber, 5g sugar, 10g protein
Storage: Refrigerate for 2-5 days.
Ingredient Swap: If you would like to make your own vegetable broth, follow the recipe on p. 124.
Tip or fact: Beans are a timeless tradition! They have been cultivated by humans for over 6,000 years.