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Slow Cooked Chili with Pasta

Slow Cooked Chili with Pasta
  • Prep 20 min
  • Total 5 hr 20 min
  • Ingredients 12
  • Servings 6
78% less sat fat • 47% less sodium than the original recipe. A tasty chili recipe that may be slow-cooked, but promises to be quickly eaten.

Ingredients

  • 2 (14.5-ounce) cans Muir Glen™ no-salt-added diced tomatoes, undrained
  • 1 (15-ounce) can Progresso™ garbanzo beans (Chick Peas), 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

Directions

  • 1
    In a 3 1/2 - or 4-quart slow cooker combine undrained tomatoes, garbanzo beans, kidney beans, tomato sauce, onion, sweet pepper, chili powder, garlic, oregano, and cayenne pepper. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  • 2
    To serve, cook pasta according to package directions; drain. Serve bean mixture over hot cooked pasta. Sprinkle with cheese.

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
30
Total Fat
3 1/2g
0%
Saturated Fat
1g
0%
Trans Fat
0g
Cholesterol
5mg
0%
Sodium
660mg
0%
Total Carbohydrate
63g
0%
Dietary Fiber
12g
0%
Sugars
9g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
50%
50%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

  • 78% less sat fat • 47% less sodium than the original recipe. A tasty chili recipe that may be slow-cooked, but promises to be quickly eaten.
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