Photo: Beatriz Dacosta
Prep Time
20 Mins
Cook Time
6 Hours
Yield
6 servings (serving size: about 1 cup)

Total Antioxidant Capacity: 4,498. Small red beans topped the antioxidant list. If you want to make this chili on the stove instead of in a slow cooker, heat the oil in a Dutch oven and cook the onions, garlic, and spices together first. Add the remaining ingredients and simmer until vegetables are tender.

Chili is a great, tasty way to get your fill of nutrients. Beans are packed with fiber, and bell peppers are a great source of vitamin C and antioxidants. Serve with a side of cornbread for dipping.

Recipe Is:

How to Make It

Step 1

Preheat broiler.

Step 2

Flatten poblano pepper with hands. Place on a foil-lined baking sheet; broil 4-6 inches from heat 4 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag; seal. Let stand 15 minutes to allow skins to loosen. Peel and discard skins. Coarsely chop poblano pepper.

Step 3

Place poblano pepper and next 10 ingredients (through red onion) in an electric slow cooker. Cover and cook on LOW 6 hours or until vegetables are tender. Uncover, and stir in cilantro, tomato paste, and half of green onions.

Step 4

To serve, spoon chili into six serving bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon green onions, and 2 tablespoons cheese. Serve immediately.

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