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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (415g) Recipe makes 8 servings |
||
| Calories 292 | ||
| Calories from Fat 25 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1105mg | 46% | |
| Potassium 1075mg | 30% | |
| Total Carbohydrate 59.6g | 19% | |
| Dietary Fiber 13.8g | 55% | |
| Sugars 12.9g | ||
| Protein 13.9g | 27% | |
Granny's Slow Cooker Vegetarian Chili
By: Sharon123
Jan 14, 2003
This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve with tortilla, cornbread, French bread, or/and rice! Enjoy!
SERVES 8
Ingredients
-
1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
- 1 (16 ounce) can vegetarian baked beans
- 1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
- 1 (15 ounce) can whole kernel corn, drained
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 zucchini, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, chopped
- 1 (4 ounce) can diced chilies
- 1-2 jalapeno, chopped (depending on how much heat you want)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon cilantro (optional)
Directions
1
In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.2
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.3
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).4
Cook for about 6 hours on low.5
Serve with tortillas, cornbread, rice, or French bread.6
Enjoy!7
This freezes well!8
Leftovers are good on top of nachos!
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- Course > Main Dish > Chili
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- Cuisine > North American > United States > Southwestern
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- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Taste/Mood > Comfort Food
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Featured Reviews for This Recipe
From: Chytown
On Oct 26, 2009
Great starter recipe to alter according to ingredients on hand and personal preferences. I used black, pinto, veggie chili and garbanzo beans. I swapped yellow squash for zucchini and diced tomatoes for puree. Served over a 1/2 cup of barley. Made a lot of servings I froze and will have for lunch at a later time. Thanks for posting!
From: quikgourmet
On Jul 6, 2005
Absolutely loved this recipe! When you first put it together, it's really thick but just give it time — as it cooks, it thins out to a fabulous chili consistency. Served it with melted cheddar on oven bread (baked to make a cheese toast). Great dinner!
From: spatchcock
On Jul 12, 2004
TERRIFIC RECIPE!!! I made this about a month ago and froze it. Some things I did differently: 1) I didn't measure ingredients so I'm sure I added things (spices especially!) in different quantities than given, at least somewhat. I love a spicy chili! 2) I used TVP in this recipe to boost the protein even more...though it is already high! 3) I didn't have baked beans, so I just added more kidney beans. 4) I nixed the corn as well, adding more garbanzos, I think. Basically, I got the feeling that this was a very good basic recipe with thousands of personal variations. LOVED THIS with cornbread tonight!! Thanks!
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