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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

197 calories; fat 8g; saturated fat 4g; mono fat 3g; poly fat 1g; protein 9g; carbohydrates 24g; fiber 7g; cholesterol 16mg; iron 3mg; sodium 869mg; calcium 190mg.