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Chipotle Four-Bean Chili with Lime

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  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 5
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Take 15 minutes to assemble Progresso beans, Muir Glen organic tomatoes and seasonings...then let the slow cooker do the rest to make this spicy southwestern chili.
Created Sep 8, 2011
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Ingredients

  • 1 medium onion, finely chopped (1/2 cup)
  • 2 cans (14.5 oz each) Muir Glen organic diced tomatoes, undrained
  • 1 can (15.5 oz) red beans, drained, rinsed
  • 1 can (15 oz) Progresso black beans, drained, rinsed
  • 1 can (15 oz) Progresso chick peas (garbanzo beans), drained, rinsed
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
  • 1 tablespoon dried minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons packed brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons lime juice

Steps

  • 1
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except lime juice.
  • 2
    Cover; cook on Low heat setting 6 to 8 hours or on High heat setting 2 to 3 hours.
  • 3
    Just before serving, stir in lime juice.

Nutrition Information

No nutrition information available for this recipe
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