Alyson's Vegetarian Chili
Introduction
This vegetarian chili can be made on the stove top or in a slow cooker.
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 T ground cumin
3 T garlic powder
4 T chili powder
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 T ground cumin
3 T garlic powder
4 T chili powder
Directions
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.
Number of Servings: 8
Recipe submitted by SparkPeople user AEGARRISON.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user AEGARRISON.
Number of Servings: 8
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