Crockpot Veggie Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 352.9
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 850.8 mg
- Total Carbs: 74.2 g
- Dietary Fiber: 19.1 g
- Protein: 16.7 g
View full nutritional breakdown of Crockpot Veggie Chili calories by ingredient
Number of Servings: 8
Ingredients
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Medium Green Bell Pepper, Diced
Medium Red Bell Pepper, Diced
Butternut Squash, 2 cups, cubed
Medium Onion, Diced
Zucchini, 2 cups, Chopped
Garlic, 8 cloves, diced
Black Beans, 15 oz can
Kidney Beans, 15 oz can
Chickpeas, 15 oz can
Vegetarian Baked Beans, 15 oz can
Diced Tomatoes, 15 oz can
Sweet Corn, 15 oz can
Ground Cumin, 1 tbsp
Chili powder, 1 tbsp
Dried Thyme, 1 tbsp
Dried Oregano, 1 tbsp
Dried Basil, 1 tbsp
Directions
Chop produce and add to crockpot
Drain and rinse black beans, kidney beans, and chickpeas, and add to crockpot.
Drain and add the corn, then add the baked beans and tomatoes. Cook on low for 8 hours. Add seasonings about an hour before done. Can alter seasonings to taste.
Serving Size: 8 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user FLAWEDRATIONALE.
Drain and rinse black beans, kidney beans, and chickpeas, and add to crockpot.
Drain and add the corn, then add the baked beans and tomatoes. Cook on low for 8 hours. Add seasonings about an hour before done. Can alter seasonings to taste.
Serving Size: 8 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user FLAWEDRATIONALE.