Recipe featured on Food in :60 Segment with Carrie Taylor, RDN, LDN and Andrea Luttrell, RDN, LDN. Watch the recipe video here.
Recipe courtesy of Cabot Creamery.
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Place all ingredients, except garnishes, in a large slow cooker. Stir to combine ingredients.
4. Cover and cook on high 2-3 hours, until vegetables are tender.
5. Ladle into bowls and top with cheese and cilantro. Squeeze fresh lime juice over chili and serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!