Here's the skinny:
2 14 1/2 ounce cans diced tomatoes, undrained >
2 14 1/2 ounce cans Muir no-salt-added diced tomatoes, undrained
1 15-ounce can chili with beans >
1 15-ounce can Progresso® dark red kidney beans, rinsed and drained
1/2 teaspoon garlic salt >
2 cloves garlic, minced
8 ounces dried wagon wheel pasta >
8 ounces dried whole wheat wagon wheel pasta and/or vegetable wagon wheel pasta
1 cup shredded cheddar cheese >
1/3 cup shredded reduced-fat cheddar cheese
Nutritional Highlights
380 (before)
320 (after)
9 g (before)
3 1/2 g (after)
4 1/2 g (before)
1 g (after)
1240 mg (before)
660 mg (after)
20 min |
5 hr 30 min |
6 Servings |
2 14 1/2 ounce cans Muir Glen® no-salt-added diced tomatoes, undrained
1 15-ounce can Progresso® garbanzo beans (chickpeas), rinsed and drained
1 15-ounce can Progresso® dark red kidney beans, rinsed and drained
1 8-ounce can Muir Glen® tomato sauce
1 cup finely chopped onion
1 cup chopped green or yellow sweet pepper
2 to 3 teaspoons chili powder
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
8 ounces dried whole wheat wagon wheel pasta and/or vegetable wagon wheel pasta
1/3 cup shredded reduced-fat cheddar cheese
1
In a 3½- or 4-quart slow cooker combine undrained tomatoes, garbanzo beans, kidney beans, tomato sauce, onion, sweet pepper, chili powder, garlic, oregano, and cayenne pepper.
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2
Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours.
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3
To serve, cook pasta according to package directions; drain. Serve bean mixture over hot cooked pasta. Sprinkle with cheese.
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Nutritional Information
1 cup chili, ½ cup pasta, and 1 tablespoon cheese:
Calories 320 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 660mg; Total Carbohydrate 63g (Dietary Fiber 12g, Sugars 9g); Protein 17g
% Daily Value
Vitamin A 20%; Vitamin C 50%; Calcium 10%; Iron 25%
Exchanges
3 1/2 Starch, 1/2 Very Lean Meat, 0 Fat
Carbohydrate Choices
4
