Vegetarian Chili

More sharing options

Share on Twitter

3 of 5 (1)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 213.3

Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 273.4 mg
Total Carbs: 42.3 g
Dietary Fiber: 10.3 g
Protein: 11.0 g

View full nutritional breakdown of Vegetarian Chili calories by ingredient

Introduction

Love this recipe! It can easily be doubled or tripled depending on the size of your family.

Love this recipe! It can easily be doubled or tripled depending on the size of your family.

Number of Servings: 6

Ingredients

1 (28-ounce) can diced tomatoes

4 cups reduced-sodium vegetable or chicken broth

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white (cannellini) beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 cup chopped onion

1 green bell pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced pickled jalapeno (from can or jar)

2 tablespoons chili powder

2 tablespoons dried Mexican oregano or regular oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 to 2 teaspoons hot sauce

1/3 cup couscous

1/2 cup shredded Monterey jack cheese

1/3 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

Directions

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

Just before serving, top each serving with shredded cheese and cilantro.
4 to 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ROSEYGIRL2.