- Transfer to a 4- or 5-qt. slow cooker. Stir in the chili beans,
- kidney beans, diced tomatoes, tomato sauce, tomato and jalapeno.
- Cover and cook on low for 6-8 hours or until heated through. Serve
- over spaghetti. Garnish with toppings of your choice. Yield: 7
Nutritional Facts: 1 cup (calculated without spaghetti and optional toppings) equals 288 calories, 9 g fat (3 g saturated fat), 40 mg cholesterol, 767 mg sodium, 34 g carbohydrate, 11 g fiber, 22 g protein.