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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.7
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,313.3 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 16.0 g
  • Protein: 14.3 g

View full nutritional breakdown of Amanda's Slow Cooker Vegetarian Chili Version #1 calories by ingredient
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Amanda's Slow Cooker Vegetarian Chili Version #1

Submitted by: FATYOGINI

Introduction

This is a chili using what I had on hand, including leftovers. The mushrooms, baked beans, pintos, and great northern beans were all leftovers in the fridge that I wanted to use up. Feel free to substitute equal amounts of whatever beans you have on hand. This is a chili using what I had on hand, including leftovers. The mushrooms, baked beans, pintos, and great northern beans were all leftovers in the fridge that I wanted to use up. Feel free to substitute equal amounts of whatever beans you have on hand.
Number of Servings: 6

Ingredients

    1 T. olive oil
    1 medium, yellow onion, diced
    1 red bell pepper, diced
    1 large celery stalk, diced
    1 large carrot, diced
    1 c. chopped mushrooms (I used a stir-fry blend, which included shitakes, criminis, oysters, and baby bellas)
    1 c. baked beans, undrained
    1/2 c. pinto beans, drained
    1 1/2 c. great northern beans, drained
    1 can black beans, undrained
    1 can whole kernel corn, drained
    2 cans diced tomatoes (i used chili seasoned)
    6 T. chili powder
    1 T. cumin
    2 T. oregano, dried
    2 t. salt
    1 t. black pepper

Directions

Makes about 6 1 1/2 cup servings.

Saute onion, pepper, celery ,carrot, and mushrooms in olive oil. If desired season with salt and pepper.
Add all ingredients to slow cooker. Cook on high for as little as 4 hours, or on high for as much as 8 hours.

Number of Servings: 6

Recipe submitted by SparkPeople user FATYOGINI.






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