Slow Cooker Vegan Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 cup olive oil1 garlic clove, minced1/2 onion, chopped1 red pepper, seeds removed and chopped1 green pepper, seeds removed and chopped2 can (14 oz) diced tomatoes1 can (15 oz) whole kernel corn (golden sweet)1 can (15 oz) can black eyed peas, drained1 can (15 oz) black beans, drained1 can (15) light red kidney beans, drained1 can (15 oz) small white beans (navy), drained2 tsp salt1 tsp cumin4 tbsp chili powder 1 tbsp oregano1/2 tsp cayenne pepper1/2 tsp ground pepper
Makes about 12 one cup servings.
Put the olive oil in a large pan over medium heat, add the onions, garlic, and peppers. Saute until they have a little brown.
Add the beans, corn and black eyed peas to the slow cooker (6 quart) and set to Low. Stir in the veggies and tomatoes. Then stir in the spices.
Cover and cook on low for 6-8 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user EJLMCBRIDE.
Put the olive oil in a large pan over medium heat, add the onions, garlic, and peppers. Saute until they have a little brown.
Add the beans, corn and black eyed peas to the slow cooker (6 quart) and set to Low. Stir in the veggies and tomatoes. Then stir in the spices.
Cover and cook on low for 6-8 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user EJLMCBRIDE.
Nutritional Info Amount Per Serving
- Calories: 245.2
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 996.9 mg
- Total Carbs: 48.0 g
- Dietary Fiber: 15.9 g
- Protein: 12.1 g
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