tomato-veg chili (crockpot)

[Guest guest]

sending along a recipe for the pot. it's a 4 to 5 hour stint that uses canned

(already soft) beans.... so this looks like it would be fairly soft when done.

 

 

* Exported from MasterCook *

 

Vegetarian Chili

 

Recipe By :fbnr

Serving Size : 4 Preparation Time :0:00

Categories : Beans/Legumes Chili

Crockpot

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 cup finely chopped onion

1 cup chopped red bell pepper

2 tablespoons minced jalapeno pepper

1 clove -- minced

1 28-ounce can crushed tomatoes

1 14 1/2 ounce can black beans -- rinsed and drained

1 14-ounce can garbanzo beans -- drained

1/2 cup canned corn

1/4 cup tomato paste

1 teaspoon sugar

1 teaspoon ground cumin

1 teaspoon dried basil leaves

1 teaspoon chili powder

1/4 teaspoon black pepper

1 cup shredded cheddar cheese -- optional

 

Heat oil in large nonstick skillet over medium-high heat until hot. Add chopped

onion, bell pepper, jalapeno pepper and garlic; cook and stir 5 minutes or until

vegetables are tender.

 

Spoon vegetables into slow cooker. Add remaining ingredients, except cheese, to

slow cooker; mix well. Cover and cook on LOW 4 to 5 hours. Garnish with cheese,

if desired.

 

Makes 4 servings

 

Source:

" Slow Cooker Recipes, Favorite Brand Names, February 2001 "

Copyright:

" ©2001 Publications International, Ltd. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 993 Calories; 22g Fat (18.9% calories

from fat); 54g Protein; 156g Carbohydrate; 40g Dietary Fiber; 30mg Cholesterol;

677mg Sodium. Exchanges: 8 1/2 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 2

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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