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Saturday, May 25, 2013
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Vegetarian Chili
Need a slow-cooked, hearty and nutritious meal? Look no further than this magical bean dish – use the slow cooker or the stove. The choice is yours, but everyone will love the results.
At a glance
Cuisine
Difficulty
Course/Dish
Cooking Lite
Healthy Eating
Serves
8
Ingredients
1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced
2 tbsp. ground cumin
3 tbsp. garlic powder
4 tbsp. chili powder
Methods/steps
Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft, about 6-7 minutes. Meanwhile, combine tomatoes, beans and spices in a large Dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly. For Dutch oven: Simmer for 3-4 hours on low, stirring every so often. For Slow Cooker: Simmer for 6-7 hours on high.
