January 30, 2012

Slow Cooker Vegetarian Chili

I've tried quite a few vegetarian chili recipes now, and have yet to find one that I really love.  I'll likely keep searching, but in the meantime, the recipe I made for dinner tonight was very good and I'd definitely make it again, so I'm sharing the recipe.

However, if anyone has a recommended recipe you think I should try, please let me know!  I love the ease of making slow cooker chili and it's such a great winter meal, even though we are currently experiencing warm weather for January in Wisconsin. 


Slow Cooker Vegetarian Chili
Prep Time: 10 minutes
Cook Time: 3 hours (high), 8 hours (low)


Ingredients (serves 8)
  • 15oz tomato puree
  • 28oz diced tomatoes
  • 15oz black beans, rinsed and drained
  • 15oz garbanzo beans, rinsed and drained
  • 30oz kidney beans, rinsed and drained
  • 16oz vegetarian baked beans
  • 4oz mild diced green chiles
  • 1 onion, chopped
  • 2 green bell peppers, chopped
  • 1 tablespoon chili powder (for mild chili)
  • 1/2 tablespoon cumin
  • 1/2 teaspoon salt
Instructions
  • In a 5- to 6-qt slow cooker, combine all ingredients, mixing well.
  • Cook for 3 hours on high or 7 hours on low.
Recipe adapted from: All Recipes - Grandma's Slow Cooker Vegetarian Chili
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1 comment:

  1. This dish is very nutritious and delicious as well. Beans have anti-oxidants and the chili spice is good for the heart.

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