Vegetarian Slow-Cooker Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp. extra virgin olive oil1 onion, raw, chopped2 green bell peppers, chopped3 cloved garlic, minced1 (19 oz) can black beans, drained1 (19 oz) can kidney beans, drained1 (12 oz) can chunky tomatoes ( basil garlic & oregano)2 tsp. salt1/2 tsp ground pepper1 tsp cumin3 tbsp. chili powder1 tbsp oregano1 tbsp vinegar1 tbsp frank's hot sauce
1) Heat oil in large skillet over medium heat, Add onions, cook and stir until they are soft. Add the peppers & garlic. Cook & stir until vegetables are lightly browned and tender(this should take about 10 minutes in total)
2) Add the beans into slow cooker and set to low. Stir in all other ingredients. Stir and cover. Cook on low for 6 to 8 hours.
Makes about 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUNSHINEBG.
2) Add the beans into slow cooker and set to low. Stir in all other ingredients. Stir and cover. Cook on low for 6 to 8 hours.
Makes about 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUNSHINEBG.
Nutritional Info Amount Per Serving
- Calories: 315.2
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,137.2 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 16.8 g
- Protein: 14.4 g
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