Chili (Vegetarian) (1.5 cup servings)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cans of Goya Dark Red Kidney Beans1 can of Goya Black Beans3 Medium Onions1 Large Red or Green Pepper1/4 cup Vegetable Oil1/4 cup Corn Meal1/4 cup Chili Powder1/4 cup Tomato Paste1 cup Diced Tomatoes (or 1 can)4 cloves GarlicItalian Seasoning, Black Pepper, Oregano, etc.
Turn on the 6 qt. slow cooker to high and add all the beans and the tomato paste - if using canned tomatoes, add them too
Otherwise, dice the tomatoes
Mince the garlic
Dice the onions and pepper
Heat the oil in a skillet on medium and add the corn meal, garlic, and chili powder
Stir continuously while the mixture bubbles and the garlic browns (you have to guess when the garlic has browned but hasn't burnt!)
Add the onions and peppers and the tomatoes, cook until the onions are translucent
Put the whole mess in the slow cooker carefully and mix
Add Italian seasoning or other spices as you see fit
Once it's all heated through you can eat it, but it gets better with some cooking down - up to 5 hours or so before you have to put it on "warm"
Serving Size: Makes 16 1.5-Cup Servings
Otherwise, dice the tomatoes
Mince the garlic
Dice the onions and pepper
Heat the oil in a skillet on medium and add the corn meal, garlic, and chili powder
Stir continuously while the mixture bubbles and the garlic browns (you have to guess when the garlic has browned but hasn't burnt!)
Add the onions and peppers and the tomatoes, cook until the onions are translucent
Put the whole mess in the slow cooker carefully and mix
Add Italian seasoning or other spices as you see fit
Once it's all heated through you can eat it, but it gets better with some cooking down - up to 5 hours or so before you have to put it on "warm"
Serving Size: Makes 16 1.5-Cup Servings
Nutritional Info Amount Per Serving
- Calories: 121.8
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 225.7 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 6.3 g
- Protein: 5.7 g
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