1 dried New Mexico Chili
1 cup boiling water
1 small onion, quartered
3 garlic cloves, minced
1 tablespoon cumin seeds
1 tablespoon chopped rosemary leaves (fresh or dry will work)
6 cups vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups frozen corn kernels
2 large roasted bell peppers, cut into 1/2-inch pieces
2 cups low fat milk
- Place the dried pepper into a heatproof bowl, add to it 1 cup of boiling water and allow to sit for 30 minutes. Carefully remove the pepper for the water, and under running water remove the stem and seeds.
- Place the New Mexico pepper, onion, garlic, cumin seeds, rosemary and 1/2 cup of the vegetable stock into a blender or food processor and puree. Add the pureed mixture, the remaining broth, salt, pepper and corn kernels to the stoneware of your slow cooker.
- Cover and cook for 6 to 8 hours on LOW.
- Add the roasted red pepper and milk, cover and cook on HIGH for 15 minutes.
- Serve warm and top with tortilla strips/or shredded cheese.
Serves 8, 1-cup servings: 117 calories, 1 gram of fat, 1 gram of fiber. These calories are for the soup only and exclude any toppings.