Vegetarian Slow-Cooker Chili

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 309.3

Total Fat: 10.8 g
Cholesterol: 0.0 mg
Sodium: 785.3 mg
Total Carbs: 44.5 g
Dietary Fiber: 15.6 g
Protein: 13.0 g

View full nutritional breakdown of Vegetarian Slow-Cooker Chili calories by ingredient

Introduction

Delicious Chili, chock full of veggies for a cold wintery day! Delicious Chili, chock full of veggies for a cold wintery day!

Minutes to Prepare: 60

Minutes to Cook: 360

Number of Servings: 12

Ingredients

1/2 cup olive oil

4 onions, chopped

2 green bell peppers, seeded and chopped

2 red bell peppers, seeded and chopped

4 cloves garlic, minced

2 (15.5 ounce) cans black beans, drained

2 (15.5 ounce) cans kidney beans, drained

2 (15 ounce) cans crushed tomatoes

2 teaspoons salt

1/2 teaspoon ground black pepper

2 teaspoons ground cumin

6 tablespoons chili powder

2 tablespoons dried oregano

2 tablespoons distilled white vinegar

1 tablespoon liquid hot pepper sauce, such as Tabasco (I used Franks)

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.

2. Pour the beans into the slow cooker (6 quart pot) and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

Makes about 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user KANOLEY.