Vegetarian Chili with Baked Tortilla Strips

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* Exported from MasterCook *

 

Vegetarian Chili with Baked Tortilla Strips

 

Recipe By :Betty Crocker's Slow Cooker Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Betty Crocker's Slow Cooker CB Chilis

 

 

Amount Measure Ingredient -- Preparation Method

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1 15 oz can spicy chili beans in sauce -- undrained

1 15-16 oz can pinto beans -- undrained

1 15-16 oz can dark red kidney beans -- drained

1 14.5 oz can chili-style chunky tomatoes -- undrained

1 large onion -- chopped (1 cup)

1 tablespoon chili powder

1/8 teaspoon ground red pepper -- (optional)

BAKED TORTILLA STRIPS:

2 8-inch flour tortillas

 

Prepare Baked Tortilla Strips: Heat oven to 400ºF. Cut tortillas in half; cut

each half crosswise into 1/2-inch strips. Place in a single layer on an

ungreased cookie sheet. Bake 10 to 12 minutes or until strips are crisp and

edges are light brown.

 

Mix remaining ingredients in a 3 1/2 to 6 quart slow cooker.

 

Cover and cook on low heat for 5 to 6 hours or until flavors have blended.

 

Stir well before serving. Spoon chili over tortilla strips or sprinkle tortilla

strips on top.

 

 

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Per Serving (excluding unknown items): 462 Calories; 4g Fat (6.9% calories from

fat); 25g Protein; 87g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol; 706mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : For a cool zing, mix a tablespoon or two of fresh lime juice into 1 cup

of sour cream to spoon on top of the chili. Sprinkle with chopped fresh

cilantro or sliced green onions.

Nutr. Assoc. : 5930 0 3815 26068 0 0 0 0 0