Veggie Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
30 oz. canned tomatoes (but fresh are better)8 oz. canned green chili (again, fresh is better)(Can substitute cans of Ro-tel for tomatoes and green chili if desired)8 cups of cooked pinto or kidney beans (I like to prepare dry beans, but cans are faster)4 cups broth (beef or veggie)1 onion, chopped (but add more if desired)5 cloves minced garlicChipotle chili powder to tasteRegular chili powder to tasteCumin to taste
Place ingredients in a crock pot and cook on low for 4-6 hours or until it seems done.
If you want / need it faster, put it in a pot on the stove, bring it to a boil, and then turn down to simmer for about half an hour. Simmer longer if you want it thicker.
Serving Size: Makes 10 1.5-cup servings
If you want / need it faster, put it in a pot on the stove, bring it to a boil, and then turn down to simmer for about half an hour. Simmer longer if you want it thicker.
Serving Size: Makes 10 1.5-cup servings
Nutritional Info Amount Per Serving
- Calories: 221.3
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 472.9 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 13.2 g
- Protein: 14.3 g
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