*I received this recipe in an email from Land O Lakes...so it contains butter and cheese. I tried to run it through the recipe builder, leaving out the butter and cheese, but WW doesn't have the nutrition info for 15 bean mix, and I don't have a bag of it to look it up. So, the points, WITH the butter and cheese, only came up to 4 pts! That's a pretty good value and it's nutritious...it has 11 grams of fiber and 12 grams of protien. Enjoy it, and don't feel the least bit guilty! . If you want, leave out the butter and cheese and it will be even lower.

I TBSP of butter counts as 3 pts for the whole pot of chili. If you use 1/4 c. of regular shredded cheddar it counts as 3 pts for the whole pot, reduced fat cheddar counts as 2 pts for 1/4 cup and Fat Free Cheddar counts as 1 pt. The points value for the real butter and real cheese are included in the 4 pt total...so you may omit butter and use fat free cheese to make it even lower in points. I believe making that change, and using 1 TBSP olive oil in place of the butter, would make this Core®. Colette



VEGETARIAN 15-BEAN CHILI

This chili recipe can be easily doubled and frozen for future dinners.


Preparation
20 min.  
Cooking
8 hrs.  

Ingredients:
•  1 tablespoon LAND O LAKES® Butter*
•  4 medium (2 cups) carrots, chopped
•  1 large (1 cup) onion, chopped
•  1 teaspoon finely chopped fresh garlic
•  5 cups water
•  1 (eight-ounce) package dried 15-bean blend, soaked in water overnight, drained,
discard spice packet
•  1 tablespoon chili powder
•  2 teaspoons ground cumin
•  1 teaspoon salt
•  1 (twenty eight-ounce) can crushed tomatoes with roasted garlic
•  2 tablespoons tomato paste
•  1 to 2 tablespoons canned diced jalapeños
•  1 tablespoon lemon juice
•  3 ounces (3/4 cup) LAND O LAKES® Cheddar Cheese, shredded*

Instructions:

Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic. Cook over medium-high heat until onion is softened (4 to 5 minutes).

Place carrot mixture, water, beans, chili powder, cumin and salt in slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or until beans are tender.

Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook 20 minutes or until heated through.

To serve, top each serving with cheese.

TIP: Chop the carrots, onion and garlic the night before at the same time you are soaking the beans. Place in resealable plastic food bags; store in refrigerator overnight.

TIP: Freeze leftover chili in individual servings. Spoon 1 1/3 cups chili into resealable plastic freezer containers or bags. Freeze up to 3 months. Thaw in refrigerator at least 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.

Ingredient Substitution Index
Yield:  8 (1 1/3-cup) servings

Nutrition Facts (1 serving)

Calories:
210
Fat:
6 g
Cholesterol:
15 mg
Sodium:
610 mg
Carbohydrates:
30 g
Dietary Fiber:
11 g
Protein:
12 g


-- Edited by Colette at 11:47, 2006-01-12