Recipes

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.
Print Recipe

Course Main Course
Cuisine American, Mexican

Servings 8 servings
Calories 1024.6 kcal

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 cup(s) celery, diced
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 medium red onion, diced
  • 6 teaspoon(s) ground cumin
  • 3 tablespoon(s) garlic powder
  • 4 tablespoon(s) chili powder

Instructions

 

  • Heat a large saute 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.

Nutrition

Calories: 1024.6kcalCarbohydrates: 184.62gProtein: 54.41gFat: 11.1gSaturated Fat: 1.96gSodium: 2426.67mgFiber: 52.88gSugar: 30.28g

Keyword Cooking Lite, Healthy Bytes, Healthy Eating
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