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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (469g) Recipe makes 4 servings |
||
| Calories 372 | ||
| Calories from Fat 21 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 928mg | 38% | |
| Potassium 1351mg | 38% | |
| Total Carbohydrate 71.9g | 23% | |
| Dietary Fiber 24.5g | 98% | |
| Sugars 6.4g | ||
| Protein 21.1g | 42% | |
Black & White Vegetarian Chipotle Chili (Crock Pot)
SERVES 4
Ingredients
- 1 (15 ounce) can black beans, drained and rinsed (or 1 1/2 - 2 cups cooked beans)
- 1 (15 ounce) can navy beans, drained and rinsed (or 1 1/2 - 2 cups cooked beans)
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can diced tomatoes and green chilies or diced tomatoes with jalapenos
- 1 cup onion, chopped
- 6 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon sweet Hungarian paprika
- 1 tablespoon dried cilantro (optional)
- 1/2 teaspoon fresh coarse ground black pepper
- 1 teaspoon chipotle chile, minced
Directions
1
Stir everything together in a 4 1/2 quart or larger slow cooker.2
Set power to low and cook for 6 hours or longer (we usually let this cook for 10 hours).3
Serve with cheese or sour cream if you wish.
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- Course > Main Dish > Chili
- Course > Soups
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > Mexican
- Preparation > Time to Make
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Crock-Pot
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Gnat B. Myers
On Jul 14, 2008
Excellent! We added ground beef at the end and topped our bowls with monterey jack - delicious.
From: Aunt Cookie
On Jan 16, 2008
Good stuff! This had a nice amount of spice...definitely spicy, but not painful to eat. 
I used a little more than a tsp. of chipotle, and I left out the dried cilantro, otherwise I followed the recipe closely. I'll be making this again, I'm sure. Thanks!
From: EmilyStrikesAgain
On Dec 20, 2007
We loved this. A versatile vegan recipe (meat is easily added if wanted) that is SIMPLE! At first I was concerned that it was too thick (no broth or water), but as it cooked - only about 4 hours - the tomatoes softened and became a broth. It had a subtle heat and everyone loved it. I doubled the recipe and used Kidney Beans instead of Navy just because of what I had on hand.
From: Chef #440726
On Jan 29, 2007
This was a great recipe. VERY EASY! I used pinto and kidney beans instead based on personal preference. I thought this recipe was perfectly spicy! Thanks kburie!
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