It's still warm outside, but there's something in the air that is making me expectant of fall. So, I'm making chili.
1 15-oz. can no-salt-added red kidney beans, rinsed and drained
1 15-oz. can small white beans, rinsed and drained
1 15-oz. can very low sodium black beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes and green chilies
1 cup beer or chicken broth
3 Tbsp. chocolate-flavored syrup
1 Tbsp. chili powder
2 tsp. Cajun seasoning
Dairy sour cream (optional)
Shredded cheddar cheese (optional)
1. In a 3-1/2- to 4-quart slow cooker combine kidney beans, white beans, black beans, undrained tomatoes, beer, chocolate syrup, chili powder, and Cajun seasoning.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Ladle into soup bowls and garnish with sour cream and cheese, if desired. Makes 4 servings.
(recipe from one of my clippings. click here for nutrition facts.)