Four-Bean Vegetarian Chili in Slow Cooker

Name: Four-Bean Vegetarian Chili in Slow Cooker Recipe
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 12
Ingredients: 1 tbsp Extra Virgin Olive Oil; 3 cup chopped Onions raw; 3 cup Bell peppers (Green Red Yellow Orange); 0.125 cup chopped Jalapeno Peppers; 6 clove Garlic; 1 serving Tomatos Crushed Hunts 28 oz can (1/2 cup serv) (by MISTYETTA); 3.5 cup Beans black; 3.5 cup Beans pinto; 3.5 cup Chickpeas (garbanzo beans); 3.5 cup Great Value- Great Northern Bean; 3.5 cup Hunt's Fire Roasted Diced Tomato; 0.125 cup Tomato Paste; 1 tbsp Basil; 4 tbsp Chili powder; 0.5 tsp Pepper black; 1 tsp Salt; 2 tsp Cumin seed

Minutes to Prepare: 30
Minutes to Cook: 240

Number of Servings: 12

Ingredients

1 tbsp Extra Virgin Olive Oil 3 cup, chopped Onions, raw 3 cup Bell peppers (Green, Red, Yellow, Orange) 0.125 cup, chopped Jalapeno Peppers 6 clove Garlic 1 serving Tomatos, Crushed Hunts 28 oz can (1/2 cup serv) (by MISTYETTA) 3.5 cup Beans, black 3.5 cup Beans, pinto 3.5 cup Chickpeas (garbanzo beans) 3.5 cup Great Value- Great Northern Bean 3.5 cup Hunt's Fire Roasted Diced Tomato 0.125 cup Tomato Paste 1 tbsp Basil 4 tbsp Chili powder 0.5 tsp Pepper, black 1 tsp Salt 2 tsp Cumin seed

Directions

Heat large skillet over medium-high heat; add oil. Add onion, bell pepper, garlic, and jalapeno; cook until tender. Transfer this mix to slow cooker. Drain and rinse all beans, add to slow cooker; mix well. Add remaining ingredients. Cook on LOW for 4-5 hours. In a pinch, you can cook on HIGH for 3 hours.

Serving Size: 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user DTDRYSDALE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 340.2
Total Fat: 3.6 g
Cholesterol: 0.0 mg
Sodium: 938.9 mg
Total Carbs: 62.5 g
Dietary Fiber: 18.8 g
Protein: 18.2 g

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