PREP: 20 minutes COOK: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) MAKES 6 servings
2 14.5-ounce cans no-salt-added diced tomatoes, undrained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 15-ounce can red kidney beans, rinsed and drained
1 8-ounce can tomato sauce
1 cup finely chopped onion (1 large)
1 cup chopped green or yellow sweet pepper
2 to 3 teaspoons chili powder
2 cloves garlic, minced
1⁄2 teaspoon dried oregano, crushed
1⁄8 teaspoon cayenne pepper
8 ounces dried whole wheat and/or vegetable wagon wheel pasta
1⁄2 cup shredded reduced-fat cheddar cheese (2 ounces)
1 In a 31⁄2 – or 4-quart slow cooker combine undrained tomatoes, drained garbanzo beans, drained kidney beans, tomato sauce, onion, sweet pepper, chili powder, garlic, oregano, and cayenne pepper.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 Before serving cook pasta according to package directions; drain. Serve bean mixture over hot cooked pasta. Sprinkle with cheese.
PER SERVING: 327 cal., 4 g total fat (1 g sat. fat), 7 mg chol., 693 mg sodium, 63 g carb., 12 g fiber, 18 g pro.
make it vegan
Substitute cheddar-flavor soy cheese for the cheddar cheese.
