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Crockpot Black Bean Veggie Chili

 

Crockpot Black Bean Veggie Chili recipe
9

Yield

12

servings

Prep

15

min

Cook

10

hrs

Ready

10

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

olive oil
*
12 large yellow onion
diced
2 cloves garlic
minced
1 large sweet red bell peppers
diced
1 large green bell peppers
diced
56 ounces tomatoes, canned, crushed
1 tablespoon cumin
1 teaspoon cayenne pepper
1 package corn
frozen
*
2 cans black beans
*
11 ½ cups picante sauce
*
salt
to taste
*
cheddar cheese
grated, optional
*
cashew nuts
optional
*

Directions

Sauté onions in the olive oil.

(I used cooking wine instead to cut out the fat).

Add garlic a bit later.

After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like.

Fry for a couple of minutes.

Next, add the peppers, sauté them for a few minutes.

Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture.

Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

Note:

I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 32210% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 362mg 15%
Total Carbohydrate 22g 22%
Dietary Fiber 16g 65%
Sugars g
Protein 29g
Vitamin A 52% Vitamin C 148%
Calcium 19% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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