Ingredients
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
Preparation
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.
