Best Vegetarian Chili Ever
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cans Kidney Beans2 cans Black Beans2 cans Pinto Beans1 can tomato paste1 medium onion, chopped½ cup chopped garlicvegetable oil8 oz vegetable stock (you can just use a bullion cube or a teaspoon of better than bullion without adding the water)1 teaspoon chili powder1 teaspoon cayenne powder3 grinds? black pepper (I use my pepper grinder and turn it about 3 times)1½ -2 tablespoon ground coriander1½ -2 tablespoon ground cumin8 bay leaves1 tablespoon Mexican oregano1 small can corn, (I like green giant nibblets)2 tablespoons dried cilantro
1. Cook vegetable oil, chopped onion, and chopped garlic in a pan on medium high for about 10 minutes, until caramelized.
2. Drain only one of each can of beans.
3. Combine all ingredients in to a slow cooker and cook for 2.5-3 hours.
4. Serve with corn bread and cheese. Remind people that they don’t have to eat the bay leaves.
Serving Size: about 10 servings of 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user JEZZRI.
2. Drain only one of each can of beans.
3. Combine all ingredients in to a slow cooker and cook for 2.5-3 hours.
4. Serve with corn bread and cheese. Remind people that they don’t have to eat the bay leaves.
Serving Size: about 10 servings of 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user JEZZRI.
Nutritional Info Amount Per Serving
- Calories: 246.1
- Total Fat: 6.5 g
- Cholesterol: 0.7 mg
- Sodium: 548.6 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 12.0 g
- Protein: 11.5 g
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