Fire Roasted Tomato-and-Black Bean Chili
Grilled Cheese Sandwiches
Ingredients
- 2 onions, chopped
- 2 zucchini, chopped
- 1 organic green bell pepper, chopped
- 4 cloves garlic, minced
- 3 Tbsp chili powder
- 1½ Tbsp ground cumin
- 1 tsp salt
- 1 (28-oz) can organic fire-roasted diced tomatoes
- 2 (14.5-oz) cans BPA-free black beans, drained and rinsed
- 1½ cups frozen corn kernels, thawed
- 1¾ cups organic chicken broth
- 1 (8-oz) carton reduced-fat sour cream
Instructions
- Combine onions, zucchini, bell pepper, garlic, chili powder, cumin, salt, diced tomatoes, black beans, corn and broth in a 5- to 6-quart slow cooker.
- Cover and cook on Low 7 hours or on High 3 hours.
- (Reserve 2 cups chili for Chili Dogs recipe).
- Serve remaining chili with dollops of sour cream.
Side Dish Ingredients
- 12 slices whole wheat bread
- ¼ cup butter
- ¾ cup cream cheese
- ¾ cup shredded sharp Cheddar cheese
Side Dish Instructions
- Spread one side of each bread slice with 1 tsp butter and 1 Tbsp cream cheese.
- Divide Cheddar cheese evenly among 6 bread slices.
- Top with remaining bread slices to make 6 sandwiches.
- Heat a large skillet over medium-high heat.
- Lightly coat with cooking spray.
- Add sandwiches, in batches, to the skillet.
- Cook 5 minutes on each side or until bread is toasted and cheese melts.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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