Chili Beans and Potatoes

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.


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.