Vegetarian Bean Chili


4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.1
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 513.8 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 12.4 g
  • Protein: 9.4 g

View full nutritional breakdown of Vegetarian Bean Chili calories by ingredient



Number of Servings: 8

Ingredients

    1 cup red kidney beans (dry)
    1 cup black beans (dry)
    1 cup chopped onion
    1 cup chopped celery
    1 cup chopped carrot
    1 cup chopped green pepper
    1 jalapeno pepper
    2 cloves of garlic
    1 28oz can of dice tomato
    1 quart jar of stewed tomato
    1 15oz can of chick peas
    water
    chili powder
    black pepper

Directions

Makes 8 2-cup servings

Soak kidney and black beans over night in water

Chop all veggies
Place veggies and beans into 7 quart crock pot
Rinse and drain chick peas then add to crock pot
Empty can of diced tomatos into crock pot
Add water to empty can and add to crock pot
Empty stewed tomatos into crock pot
Add garlic
Season to taste with chili powder and black pepper

Set on low for 10hrs
Season as it cooks

Number of Servings: 8

Recipe submitted by SparkPeople user JYNX777.

Member Ratings For This Recipe


  •  no profile photo

    Good
    I did not make this exactly as written. I put in a can of tomatoes w/ green chilis and only half the stewed tomatoes and no jalapeno. The flavor was a bit overcast by the hot peppers. It was also my first time working with dry beans. They were a tad crisp. I would like to try it again. - 4/1/08