Mixed bean veg chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup Pinto Bean, Great Value 2 cup Great Value Black Beans 1 cup Great Value- Great Northern Bean 1 cup 365 Beans, Black Eyed Peas 1.5 cup Del Monte Diced Tomatoes, No Salt Added .25 cup Molasses 3 tbsp (C) Vinegar, Red Wine (Gr Value) 1 tbsp Chili powder 1 tbsp *McCormick ground cumin (by CHGOMOMMA) 1 tsp Paprika .5 tsp Cinnamon, ground .25 tsp Nutmeg, ground 1 cup, chopped Onions, raw 2 cup Vegetable Broth 2 clove Garlic 1 cup (8 fl oz) Water, tap 1 tbsp Olive Oil
Heat a frying pan or Dutch oven, add oil and fry up the onions til translucent. Add broth, garlic, tomatoes and spices, and vinegar, then blend with a “boat motor” (optional step, but the kids seem to like it better when they can’t see the tomatoes and oinions) drain and rinse all the beans and add to the Dutch oven, or transfer the whole works to a slow cooker, add water till everything is covered. If using the Dutch oven, bring to a boil while preheating your oven to 210F. Put the cover on the Dutch oven and put it in your oven and leave it for three hours. If using a slow cooker, put the lid on and turn to high for three hours, or low for six. Serve any way you like.
Serving Size: Makes 8 1-cup servings.
Serving Size: Makes 8 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 218.4
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 848.5 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 11.1 g
- Protein: 10.3 g
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