- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 309.3
- Total Fat: 10.8 g
- Cholesterol: 0.0 mg
- Sodium: 785.3 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 15.6 g
- Protein: 13.0 g
Vegetarian Slow-Cooker ChiliSubmitted by: KANOLEY
IntroductionDelicious Chili, chock full of veggies for a cold wintery day! Delicious Chili, chock full of veggies for a cold wintery day!
1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
2 (15.5 ounce) cans black beans, drained
2 (15.5 ounce) cans kidney beans, drained
2 (15 ounce) cans crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon liquid hot pepper sauce, such as Tabasco (I used Franks)
2. Pour the beans into the slow cooker (6 quart pot) and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
Makes about 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user KANOLEY.
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Hi, I like the idea of your recipe but I am wondering how much tofu you are using,its in the directions but not in the ingredients. - 1/24/09
Reply from KANOLEY (2/4/09)
I actualy omitted the tofu because I'm not a huge fan, which is why I left it out of the ingredients. I forgot to amend the directions, too. Sorry!! The original recipe called for (1) 14 oz package, drained and cubed. Hope you enjoy it!