Crock Pot Chunky Vegetarian Chili Slow Cooker Recipe
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 205.2
- Total Fat: 5.0 g
- Cholesterol: 2.6 mg
- Sodium: 1,042.1 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 11.2 g
- Protein: 8.5 g
View full nutritional breakdown of Crock Pot Chunky Vegetarian Chili Slow Cooker Recipe calories by ingredient
Introduction
Recipe from the Crock Pot website: http://www.crock-pot.com/Recipe.aspx?rid=1049 - Very tasty and very filling. I think 1.5 tbsp is too much chili powder, perhaps a misprint. I think it should be teaspoons instead. Recipe from the Crock Pot website: http://www.crock-pot.com/Recipe.aspx?rid=1
049 - Very tasty and very filling. I think 1.5 tbsp is too much chili powder, perhaps a misprint. I think it should be teaspoons instead.
Number of Servings: 8
Ingredients
-
1 tablespoon olive oil
1 1/2 cups Vidalia onion or other large, sweet yellow onion, chopped
3 cloves garlic, minced
3/4 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 cup celery, chopped
28 ounces whole tomatoes, canned, undrained and chopped
16 ounces stewed tomatoes, canned, undrained
15 ounces diced tomatoes, canned, drained
15 ounces black beans, canned, rinsed and drained
15 ounces pinto beans, canned, rinsed and drained
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup zucchini, chopped chunky
1 cup mushrooms, chopped chunky
12 ounces frozen corn kernels
Directions
1. Heat the oil in a Dutch oven or large sauté pan over medium heat.
2. Add onion, garlic, bell peppers, and celery.
3. Sauté 5 minutes or until tender and transfer to slow cooker.
4. Add remaining ingredients and cook on Low 6-8 hours or High 5-7 hours.
5. Serve over white or brown rice and garnish with a dollop of sour cream and/or sprinkled with shredded cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user GRACENOTE150.
2. Add onion, garlic, bell peppers, and celery.
3. Sauté 5 minutes or until tender and transfer to slow cooker.
4. Add remaining ingredients and cook on Low 6-8 hours or High 5-7 hours.
5. Serve over white or brown rice and garnish with a dollop of sour cream and/or sprinkled with shredded cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user GRACENOTE150.