SLOW COOKER VEG-HEAD CHILI

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 318.3
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 842.0 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 17.3 g
  • Protein: 16.9 g

View full nutritional breakdown of SLOW COOKER VEG-HEAD CHILI calories by ingredient


Introduction

4 DIFFERENT KINDS OF BEANS, PACKED WITH HEALTH VEGGIES AND LOTS OF SPICE! 4 DIFFERENT KINDS OF BEANS, PACKED WITH HEALTH VEGGIES AND LOTS OF SPICE!
Number of Servings: 8

Ingredients

    2MEDIUM GREEN BELL PEPPERS
    1 LARGE VIDALIA ONION
    10OZ BOX OF BABY BELLAS OR 2 PORTABELLO HEADS
    3-5 CLOVES OF GARLIC
    1/2 - 1 JALAPENO BASED ON SPICE PREFERENCE
    1-14 OZCAN BLACK BEANS
    1-14 OZCAN KIDNEY BEANS
    1-14 OZCAN PINTO OR BEAN OF CHOICE
    2-14 OZCANS OR 1 28-32OZ CAN OF DICED TOMATOES INCLUDING JUICES
    1 CUP VEGGIE BROTH
    2TBSP CUMIN
    4-5 TBSP CHILI SPICE OR TO PREFERENCE.

    GARNISHMENTS; CHEESE, SOUR CREAM, CILANTO, AVOCADO

Tips

WHEN ADDING THE BROTH, YOU DON'T WANT TO PUT ENOUGH TO COVER THE VEGGIES, OTHERWISE YOU WILL END UP WITH SOUP NOT CHILI, BECAUSE THE VEGGIES EXPEL ALOT OF WATER WHILE COOKING. INSTEAD YOU WANT TO PUT JUST ENOUGH TO (AROUND 1 CUP) TO BARELY SEE LIQUID POKING THOUGHT THE VEGGIES.


Directions

CHOP ALL VEGETABLES AND RINSE ALL BEANS (EXCEPT R-FRIED BEANS). COMBINE ALL INGREDIENTS (CANNED TOMATOES WITH JUICE) EXCEPT THE RE-FRIED BEANS, AND SLOW COOK ON LOW FOR 6HOURS OR HIGH FOR 4HOURS (YOU REALLY CAN'T OVERCOOK THIS).

TOWARDS THE LAST 20 MIN, ADD THE RE-FRIED BEANS AND STIR WELL. ALLOW THEM THICKEN THE CHILI. SERVE WITH CILANTRO AND AVOCADO.

Serving Size: 1.5 C

Number of Servings: 8

Recipe submitted by SparkPeople user OBEY_KARMA.