Four-Bean Vegetarian Chili in Slow Cooker

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 340.2
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 938.9 mg
  • Total Carbs: 62.5 g
  • Dietary Fiber: 18.8 g
  • Protein: 18.2 g

View full nutritional breakdown of Four-Bean Vegetarian Chili in Slow Cooker calories by ingredient


Introduction

A simple vegetarian chili that takes a little prep to start but cooks on its own. A simple vegetarian chili that takes a little prep to start but cooks on its own.
Number of Servings: 12

Ingredients

    1 tbsp Extra Virgin Olive Oil
    3 cup, chopped Onions, raw
    3 cup Bell peppers (Green, Red, Yellow, Orange)
    0.125 cup, chopped Jalapeno Peppers
    6 clove Garlic
    1 serving Tomatos, Crushed Hunts 28 oz can (1/2 cup serv) (by MISTYETTA)
    3.5 cup Beans, black
    3.5 cup Beans, pinto
    3.5 cup Chickpeas (garbanzo beans)
    3.5 cup Great Value- Great Northern Bean
    3.5 cup Hunt's Fire Roasted Diced Tomato
    0.125 cup Tomato Paste
    1 tbsp Basil
    4 tbsp Chili powder
    0.5 tsp Pepper, black
    1 tsp Salt
    2 tsp Cumin seed

Directions

Heat large skillet over medium-high heat; add oil. Add onion, bell pepper, garlic, and jalapeno; cook until tender. Transfer this mix to slow cooker. Drain and rinse all beans, add to slow cooker; mix well. Add remaining ingredients. Cook on LOW for 4-5 hours. In a pinch, you can cook on HIGH for 3 hours.

Serving Size: 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user DTDRYSDALE.