I Can't Believe It's Vegan Chili
- Number of Servings: 16
Ingredients
2 cups Kidney Beans4 cups Red Beans2 cups Black Beans2 cups Great Northern Beans1 28-oz can stewed tomatoes4 cups diced tomatoes2 jalapeno peppers, diced2 Tbsp Chili Powder2 Green Bell Peppers, diced1 Red Bell Pepper, diced1 large Yellow Onion, corsely diced1 cup Lentils
Prepare all beans according to package directions, soaking overnight, but do not fully cook.
Add tomatoes, chili powder, jalapenos, and beans to crock pot. Place on low heat for 6 to 8 hours, until beans are cooked and flavors have blended.
Add remaining peppers, onion, and lentils. Increase heat to high, and cook for 1 hour. Chili is done when the lentils are soft, but still retain their shape.
Makes approximately 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user UOFIGIRL.
Add tomatoes, chili powder, jalapenos, and beans to crock pot. Place on low heat for 6 to 8 hours, until beans are cooked and flavors have blended.
Add remaining peppers, onion, and lentils. Increase heat to high, and cook for 1 hour. Chili is done when the lentils are soft, but still retain their shape.
Makes approximately 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user UOFIGIRL.
Nutritional Info Amount Per Serving
- Calories: 191.1
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 525.8 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 12.7 g
- Protein: 11.4 g
Member Reviews
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ATRYEU
I do something similar as well but I use Kidney, Lima, Black, White and Garbanzo beans usually along with our home canned tomatoes. I like to add in some chopped onion and minced garlic and use a veggie or beef stock for a base. I never thought of bell peppers though, I'll try them next time :) - 4/20/12