PREP: 15 minutes COOK: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) MAKES 6 servings
2 pounds round red or russet potatoes, cut into 1-inch pieces
2 15-ounce cans vegetarian baked beans, undrained
1 10-ounce package frozen whole kernel corn
1⁄2 cup vegetable broth
1 tablespoon chili powder
1⁄2 teaspoon unsweetened cocoa powder
1⁄2 cup shredded cheddar cheese (2 ounces)
1⁄2 cup sour cream
1 In a 4- to 5-quart slow cooker combine potatoes, undrained beans, corn, broth, chili powder, and cocoa powder.
2 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41⁄2 hours. Top each serving with cheese and sour cream.
PER SERVING: 357 cal., 8 g total fat (4 g sat. fat), 20 mg chol., 629 mg sodium, 60 g carb., 10 g fiber, 15 g pro.
tip
Don’t peek into the cooker to stir or taste food. Taking the lid off can extend the cooking time by up to 30 minutes.
