• 2 (14-ounce) packages frozen tricolor bell peppers
• 1 (15-ounce) can no-salt-added red kidney beans, rinsed
• 1 (15-ounce) can no-salt-added pinto beans, rinsed
• 1 (15-ounce) can no-salt-added black beans, rinsed
• 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
• 1 cup shredded Mexican-blend cheese, divided
• 1/2 cup unsalted vegetable broth
• 1/2 cup canned hot tomato sauce (see Tip, above)
• 1/2 cup evaporated milk
• 4 ounces reduced-fat cream cheese
• 2 tablespoons low-sodium chili seasoning mix
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 5 cups hot cooked whole-wheat elbow macaroni
• 1/2 cup sliced scallions, plus more for garnish

    Method of Preparation

      1. Place frozen peppers, kidney beans, pinto beans, black beans, fire-roasted tomatoes, 1/2 cup cheese, broth, hot tomato sauce, evaporated milk, cream cheese, chili seasoning, cornstarch, garlic powder, salt and pepper in a 6-quart slow cooker; stir until well combined.

      2. Cover and cook on high for 3 hours.

      3. Turn off the cooker; stir in macaroni. Sprinkle with scallions and the remaining 1/2 cup cheese. Cover and let stand until the cheese melts, about 5 minutes. Garnish with additional scallions before serving, if desired.

    No:of servings - 8

    Nutritional facts per serving (serving size - 1½ cup)

• Energy - 391 cals
• Protein - 20 gm
• Carbohydrates - 58 gm
• Fiber - 13 gm