Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Total Antioxidant Capacity: 4,498. Small red beans topped the antioxidant list. If you want to make this chili on the stove instead of in a slow cooker, heat the oil in a Dutch oven and cook the onions, garlic, and spices together first. Add the remaining ingredients and simmer until vegetables are tender.

Recipe by Health March 2005

Gallery

Beatriz Dacosta

Recipe Summary

prep:
20 mins
cook:
6 hrs
total:
6 hrs 20 mins
Yield:
6 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • Flatten poblano pepper with hands. Place on a foil-lined baking sheet; broil 4-6 inches from heat 4 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes to allow skins to loosen. Peel and discard skins. Coarsely chop poblano pepper.

  • Place poblano pepper and next 10 ingredients (through red onion) in an electric slow cooker. Cover and cook on LOW 6 hours or until vegetables are tender. Uncover, and stir in cilantro, tomato paste, and half of green onions.

  • To serve, spoon chili into six serving bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 2 tablespoons cheese. Serve immediately.

Nutrition Facts

197 calories; fat 8g; saturated fat 4g; mono fat 3g; poly fat 1g; protein 9g; carbohydrates 24g; fiber 7g; cholesterol 16mg; iron 3mg; sodium 869mg; calcium 190mg.
Advertisement
Advertisement