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Prep 10min
Total6hr10min
Ingredients11
Servings8
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Ingredients
4
cans (15 oz each) seasoned black beans, undrained
6
cups Progresso™ chicken broth (from two 32-oz cartons)
2
cups chopped onions (2 large)
1
cup chopped red bell pepper (1 medium)
4
cloves garlic, finely chopped
2
jalapeño chiles, seeded, chopped
2
chipotle chiles in adobo sauce (from 7-oz can), chopped
1
teaspoon salt
1
teaspoon ground cumin
1/2
cup sour cream
1/2
cup chopped fresh cilantro
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Steps
1
Spray 5-quart slow cooker with cooking spray. In slow cooker, stir together beans, broth, onions, bell pepper, garlic, chiles, salt and cumin.
2
Cover; cook on Low heat setting 6 hours.
3
With slotted spoon, remove 2 cups bean mixture to medium bowl; mash with potato masher to desired consistency. Return mixture to slow cooker; stir to combine. Garnish individual servings with sour cream and cilantro.
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Try crumbled queso fresco cheese rather than sour cream on top, and serve with warmed corn tortillas.
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Nutrition Facts
Serving Size:1 Serving
Calories
300
Total Fat
7g
0%
Saturated Fat
2g
0%
Sodium
1750mg
0%
Total Carbohydrate
53g
0%
Dietary Fiber
16g
0%
Protein
13g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 Vegetable; 1 Lean Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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