Recipes

Slow-Cook Veggie Chili

Slowly but surely, this chili is just the thing. Serve the vegetarian dish with guacamole, tortilla chips, Cheddar cheese and sour cream. Spice things up tonight.
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Cuisine Continental

Servings 8 servings
Calories 3795.5 kcal

Ingredients

  

  • 1/2 cup(s) olive oil
  • 4 onions, chopped
  • 2 green bell peppers, seeded and chopped
  • 2 red bell peppers, seeded and chopped
  • 4 cloves garlic, minced
  • 1 package firm tofu, drained and cubed
  • 7 3/5 cup(s) cans black beans, drained
  • 30 ounce(s) cans crushed tomatoes
  • 2 teaspoon(s) salt
  • 1/2 teaspoon(s) ground black pepper
  • 2 teaspoon(s) ground cumin
  • 6 tablespoon(s) chili powder
  • 6 teaspoon(s) dried oregano
  • 2 tablespoon(s) distilled white vinegar
  • 3 teaspoon(s) liquid hot pepper sauce, such as Tabasco

Instructions

 

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the onions; cook and stir until they start to become soft.
  • Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
  • Pour the black beans into the slow cooker and set to Low.
  • Stir in the sauted vegetables and tomatoes.
  • Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce; Stir gently and cover.
  • Cook on Low for 6 to 8 hours.
  • Ready in 6 hours 10 min.

Nutrition

Calories: 3795.5kcalCarbohydrates: 420.68gProtein: 187.28gFat: 161.58gSaturated Fat: 20.76gSodium: 9347.13mgFiber: 166.49gSugar: 72.08g

Keyword Soup, Vegetables
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