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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Active Time:15 minsTotal Time:3 hrs 20 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:3 hrs 20 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:3 hrs 20 mins
Total Time:
3 hrs 20 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(14-ounce) packagesfrozen tricolorbell peppers1(15-ounce) canno-salt-added red kidney beans, rinsed1(15-ounce) canno-salt-added pinto beans, rinsed1(15-ounce) canno-salt-added black beans, rinsed1(15-ounce) canno-salt-added fire-roasted diced tomatoes, undrained1cup shreddedMexican-blend cheese, divided1/2cupunsalted vegetable broth1/2cupcanned hottomato sauce(see Tip, above)1/2cupevaporated milk4ouncesreduced-fat cream cheese2tablespoonslow-sodium chili seasoning mix1tablespooncornstarch1teaspoongarlic powder1/2teaspoonsalt1/2teaspoonground pepper5cupshotcooked whole-wheat elbow macaroni1/2cupslicedscallions, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
2(14-ounce) packagesfrozen tricolorbell peppers
1(15-ounce) canno-salt-added red kidney beans, rinsed
1(15-ounce) canno-salt-added pinto beans, rinsed
1(15-ounce) canno-salt-added black beans, rinsed
1(15-ounce) canno-salt-added fire-roasted diced tomatoes, undrained
1cup shreddedMexican-blend cheese, divided
1/2cupunsalted vegetable broth
1/2cupcanned hottomato sauce(see Tip, above)
1/2cupevaporated milk
4ouncesreduced-fat cream cheese
2tablespoonslow-sodium chili seasoning mix
1tablespooncornstarch
1teaspoongarlic powder
1/2teaspoonsalt
1/2teaspoonground pepper
5cupshotcooked whole-wheat elbow macaroni
1/2cupslicedscallions, plus more for garnish
DirectionsPlace frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellCover and cook on High for 3 hours.Turn off the cooker; stir in macaroni. Sprinkle with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellAlternative MethodPrepare Step 1 as directed, using 1 1/2 cups unsalted vegetable broth.Step 2:Cover and cook on High for 3 hours. Stir in 2 cups uncooked whole-wheat elbow macaroni. Cover and cook on High for 30-40 minutes until the pasta is tender and mixture is thickened.Step 3:Omit cooked macaroni. Turn off the cooker; sprinkle the mixture with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.Nutrition InformationServing Size: about 1 1/2 cupsCalories 391, Fat 10g, Saturated Fat 5g, Cholesterol 28mg, Carbohydrates 58g, Total sugars 9g, Added sugars 0g, Protein 20g, Fiber 13g, Sodium 447mg, Potassium 523mgEatingWell.com, March 2024
Directions
Place frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellCover and cook on High for 3 hours.Turn off the cooker; stir in macaroni. Sprinkle with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellAlternative MethodPrepare Step 1 as directed, using 1 1/2 cups unsalted vegetable broth.Step 2:Cover and cook on High for 3 hours. Stir in 2 cups uncooked whole-wheat elbow macaroni. Cover and cook on High for 30-40 minutes until the pasta is tender and mixture is thickened.Step 3:Omit cooked macaroni. Turn off the cooker; sprinkle the mixture with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.Nutrition InformationServing Size: about 1 1/2 cupsCalories 391, Fat 10g, Saturated Fat 5g, Cholesterol 28mg, Carbohydrates 58g, Total sugars 9g, Added sugars 0g, Protein 20g, Fiber 13g, Sodium 447mg, Potassium 523mg
Place frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined.
Cover and cook on High for 3 hours.
Turn off the cooker; stir in macaroni. Sprinkle with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.
Alternative MethodPrepare Step 1 as directed, using 1 1/2 cups unsalted vegetable broth.Step 2:Cover and cook on High for 3 hours. Stir in 2 cups uncooked whole-wheat elbow macaroni. Cover and cook on High for 30-40 minutes until the pasta is tender and mixture is thickened.Step 3:Omit cooked macaroni. Turn off the cooker; sprinkle the mixture with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.
Alternative Method
Prepare Step 1 as directed, using 1 1/2 cups unsalted vegetable broth.Step 2:Cover and cook on High for 3 hours. Stir in 2 cups uncooked whole-wheat elbow macaroni. Cover and cook on High for 30-40 minutes until the pasta is tender and mixture is thickened.Step 3:Omit cooked macaroni. Turn off the cooker; sprinkle the mixture with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.
Nutrition InformationServing Size: about 1 1/2 cupsCalories 391, Fat 10g, Saturated Fat 5g, Cholesterol 28mg, Carbohydrates 58g, Total sugars 9g, Added sugars 0g, Protein 20g, Fiber 13g, Sodium 447mg, Potassium 523mg
Nutrition Information
Serving Size: about 1 1/2 cupsCalories 391, Fat 10g, Saturated Fat 5g, Cholesterol 28mg, Carbohydrates 58g, Total sugars 9g, Added sugars 0g, Protein 20g, Fiber 13g, Sodium 447mg, Potassium 523mg
Serving Size: about 1 1/2 cups
Calories 391, Fat 10g, Saturated Fat 5g, Cholesterol 28mg, Carbohydrates 58g, Total sugars 9g, Added sugars 0g, Protein 20g, Fiber 13g, Sodium 447mg, Potassium 523mg
EatingWell.com, March 2024
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Nutrition Facts(per serving)483Calories11gFat76gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
