Slowcooker Vegetarian Bean Chili
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 167.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 763.9 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 7.5 g
- Protein: 9.1 g
View full nutritional breakdown of Slowcooker Vegetarian Bean Chili calories by ingredient
Introduction
A great hearty snack for any time of year or use as a sauce over baked potatoes or steamed veggies like Brussels sprouts with a little cheddar cheese! A great hearty snack for any time of year or use as a sauce over baked potatoes or steamed veggies like Brussels sprouts with a little cheddar cheese!Number of Servings: 22
Ingredients
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3.50 Serving (1/2 Cup) Beans, Kroger, Garbanzo Beans
3.50 Serving (1/2 Cup) Beans, Kroger, Great Northern
7 Serving (1/2 Cup) Tomatoes, Kroger, Diced Chili Ready In Tomato Juice
3.50 Serving (1/2 Cup) Beans, Kroger, Pinto
3.50 Serving (1/2 Cup) Beans, Kroger, Black
7 Serving (1/2 Cup) Beans, Kroger, Kidney, Dark Red
3 Serving (1 Pouch) Seasoning Mix, Kroger, Chili, Original, Pouch
3.5 serving Carrot's, Del Monte, Canned (1/2 Cup or 123g)
1 can (303 x 406) Sweet Corn, Canned
3.5 serving Canellini Beans Whit Kidney Bush's 1/2 c (by AUBREYJO)
1 large Onions, raw
Tips
You can substitute salsa for the tomatoes and onion and not need to change the times if you prefer a less tomato-heavy chili.
Directions
Add the tomatoes into the slow cooker and stir in seasoning mix.
Saute onion until mostly soft and mix through.
Quickly mash carrot slices and stir in.
Add canned beans and corn, draining first if you want a thicker chili.
Cover and set to high for 1-2 hours, or until simmering, stirring every 30 minutes. Be sure to scrape the sides and bottom.
Place on low setting and simmer for 4-6 hours. Again, be sure to scrape the sides and bottom.
If it begins to stick too much at each setting, lower the temperature early (if already on high) or lower to warm if you've had sticking while on low.
Serving Size: Makes about 22x 1/2 Cup Servings
Saute onion until mostly soft and mix through.
Quickly mash carrot slices and stir in.
Add canned beans and corn, draining first if you want a thicker chili.
Cover and set to high for 1-2 hours, or until simmering, stirring every 30 minutes. Be sure to scrape the sides and bottom.
Place on low setting and simmer for 4-6 hours. Again, be sure to scrape the sides and bottom.
If it begins to stick too much at each setting, lower the temperature early (if already on high) or lower to warm if you've had sticking while on low.
Serving Size: Makes about 22x 1/2 Cup Servings