Ingredients

The following ingredients have 4 Servings
  • 2 cans (14 oz each) vegetable broth
  • 1 cup chopped onion (1 large)
  • 1/4 cup chopped seeded jalapeño chiles
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 2 cans (15 oz each) Progresso™ black beans, drained, rinsed
  • 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
  • 1 can (15 to 16 oz) pinto beans, drained, rinsed
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup shredded pepper Jack cheese (2 oz)
  • 1/4 cup chopped fresh cilantro

Instruction

  • Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except sour cream, cheese and cilantro.
  • Cover; cook on Low heat setting 8 hours. Top each serving with 1 tablespoon sour cream, 1 tablespoon cheese and 1 1/2 teaspoons cilantro.