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Nutritional Info
  • 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

View full nutritional breakdown of Vegetarian Slow-Cooker Chili calories by ingredient
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Vegetarian Slow-Cooker Chili

Submitted by: KANOLEY

Introduction

Delicious Chili, chock full of veggies for a cold wintery day! Delicious Chili, chock full of veggies for a cold wintery day!
Number of Servings: 12

Ingredients

    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)

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.

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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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    We really liked this... however, it was too thick with just these ingredients, so we just added another can of diced tomatoes. My parents are here for Christmas and are vegetarians, and they are thrilled! Thanks! - 12/25/09

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  • Incredible!
    2 of 2 people found this review helpful
    I love this recipe, I made it a few weeks ago. Instead of using tofu I used a package of fake ground beef, it was amazing. I'm actually making it again today

    TY Kanoley =D - 10/23/09

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  • Incredible!
    1 of 1 people found this review helpful
    I really like this recipe...served with quinoa for extra lysine,methionine, dystine and a source of iron, magnesium, zinc, copper, potassium, riboflavin, thiamin, niacin and phosphorus. Delicious!! Thank you. - 3/22/10

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  • 1 of 1 people found this review helpful
    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!


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  • It's very easy to prepare and tastes great. - 1/10/11

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  • I loved this recipe! I added a package of Morningstar crumbles but I think it would be great without it too. - 10/27/10

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