|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 75g||27%|
|Dietary Fiber 20g||70%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This healthy and delicious vegetarian chili recipe made with black beans and lots of veggies cooks in your slow cooker. It's easy to make and colorful too.
You can use other types of beans in this chili recipe if you'd like. Try using pinto beans, or kidney beans, or even garbanzo beans for a nice change of pace.
By the way, any chili recipe really combines already cooked ingredients. Cooking blends together and enhances the individual flavors.
- 2 tablespoons olive oil
- 2 large onions (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 3 (14-ounce) cans diced tomatoes (undrained)
- 2 cups vegetable broth
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1/2 teaspoon crushed red pepper flakes
- 1 (10-ounce) package frozen corn
- 2 (15-ounce) cans black beans (drained and rinsed)
In a heavy skillet, saute the onions in the olive oil until tender, stirring frequently, about 4 to 5 minutes. Add the garlic and cook 2 minutes longer. Add the cumin and cayenne pepper, and whatever other spices you might like. Cook for two minutes longer to bloom the spices.
Combine the onion mixture with the bell peppers, tomatoes, broth, corn, black beans, and Picante or taco sauce into a 4 to 5-quart slow cooker.
Cover and cook on low about 10 hours or until the vegetables are tender. You can thicken this chili if you'd like using a mixture of about 2 tablespoons cornstarch with 1/3 cup water. Add to the slow cooker, cover, and cook for 20 to 30 minutes or until thickened. If you have a newer, hotter cooking crock pot, cook the whole recipe on low for 6 to 7 hours.