- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 285.6
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 826.9 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 16.3 g
- Protein: 16.0 g
MAKEOVER: Vegetarian 4-Bean Chili (by RAVENSOUL69)
View the original recipe for Alyson's Vegetarian Chili
IntroductionThis vegetarian chili can be made on the stove top or in a slow cooker. This vegetarian chili can be made on the stove top or in a slow cooker.
1 (15 oz) can hot/spicey chili beans - undrained and do NOT rinse
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can great northern (white) beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed
1 cup frozen corn kernels, defrosted with hot tap water
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small zucchini, grated or finely chopped
1 small green bell pepper, diced
1 small yellow bell pepper, diced
1 medium yellow onion, diced
6 large cloves of garlic, minced
1 teaspoon ground cumin
3 Tablespoons chili powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 Tablespoons Maker's Mark Bourbon (optional)
Meanwhile, combine tomatoes, beans, bourbon, and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly. Add corn during last hour of cooking time.
For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.
For Slow Cooker: Simmer for 6-7 hours on high.