Black Bean Tomato Spinach Chili
By: Rachel
Published: Monday, January 17, 2011 - 4:03pm

Ingredients




2 14.5s Oz Cans No Salt Added Black Beans
15 Oz Can of Westbrae Organic Chili Beans
or Other Brand Made With Pinto, Kidney,& Black Beans
30 ounces of Rotel Mexican Style Diced Tomatoes With Cilantro& 
5 ounces Frozen Cut Leaf Spinach
1 cup Water
1 cup Arbor Mist Peach Chardonnay
1 tablespoon Unsweetened Cocoa Powder
1 teaspoon Cumin
2 tablespoons Splenda
1/4 teaspoon Adobo Chili Pepper
1 tablespoon Frontier Salt Free Chili Powder
1 teaspoon Ground White Pepper
1 tablespoon Paprika
1 tablespoon Ground Cinnamon
2 tablespoons Dried Celery Leaves
1 tablespoon Freeze Dried or Dried Basil Leaves
2 tablespoons Minced Garlic
1 Small Diced Onion
2 tablespoons White Wine Balsamic Vinegar
1 tablespoon Extra Virgin Olive Oil
1 Crockpot
Optional Topping
2 Crushed Reese Flax& Soy Corn Thins or Other Brand
1 tablespoon Fat Free Plain Regular or Greek Yogurt
Fresh Grated Kasseri Cheese
1 package 100 Calorie Wholly Guacamole

Preparation

1 Add Your Oil To The Crockpot 2 Rinse & Drain All Your Beans 3 Times In A Colander With Water Then Add To Crockpot 3 Pour Tomatoes Into Crockpot 4 Add In Spinach, Garlic, Onion, Then Water To Crockpot 5 Add All Dry Ingredients To Crockpot 6 Add Chardonnay To Crockpot And Mix Everything With A Wooden or Heatproof Spoon 7 Set To 4-6 Hours on High And Let Cook 8 Optional Toppings: To Keep This Healthy 9 Crush Up Reese Brand Flax & Soy Corn Thins In Place Of Crackers To Sprinkle On Top 10 Grate 1 Oz. of Fresh Kasseri Cheese 11 Top With 1 TBSP of Plain Fat Free Yogurt Instead of High Fat Sour Cream 12 Calorie PKG of the Brand Wholly guacamole as a mix in with your other toppings.