Vegetarian Chili With Pasta

Adapted from BH&G Crockery Cooking

  • 15 ozs canned pinto beans, rinsed and drained
  • 15 ozs canned dark red kidney beans, rinsed and drained
  • 29 ozs canned diced tomatoes, undrained
  • 8 ozs tomato sauce
  • 1 cup onions, chopped fine
  • 1/2 cup bell peppers, chopped fine
  • 3 tsps chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 12 ozs wagon wheel pasta, cooked
Vegetarian Chili With Pasta
In a 3-1/2 slow cooker, combine beans, tomatoes, tomato sauce, onions, bell peppers, chili powder, garlic powder, and salt. Mix well. Cover and cook on low for four hours, or until vegetables are tender. Cook pasta according to package directions. Drain and add to slow cooker. Mix well and serve.
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Posted: 9/13/2012
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 4.82
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 277
Calories from Fat 13 (5%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 874mg 36%
Potassium 18mg 6%
Total Carbohydrate57g 19%
Dietary Fiber 10g 40%
Sugars 8g
Protein 12g 40%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.