Ingredients:
1 can (28 ounces) salt-free whole tomatoes
1 medium green bell pepper, seeded and chopped
1 can (14 ounces) chili beans, rinsed and drained
1/2 package (12 ounces) fat-free soy crumbles
chili powder
1 tablespoon minced onion
1 tablespoon olive oil
1 cup chopped avocado
Directions:
In a 4-quart slow cooker, combine the whole tomatoes, pepper, beans, soy crumbles, chili powder to taste, onion, and oil. Cover and cook on high setting for 4 to 6 hours or on medium setting for 8 hours or until thick. Garnish each serving with 1/4 cup avocado.
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