The roasted peppers sets this chili apart. Mildly spicy, but with a full flavor - you won't miss the meat! Great for vegetarians, or during Lent. This recipe is made for a slow-cooker, as it allows the full flavor to develop.
Provided by Pa. Hiker
Categories Peppers
Time 9h
Yield 16 oz servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut peppers in half and remove the seeds.
- Place on a baking sheet and press to lay flat, skin side up.
- Broil until blackened (about 15 minutes).
- Seal in a plastic bag for 15 minutes.
- Remove from the bag and remove the skin.
- Make slices about 1/2" x 2".
- Place all ingredients into a 3 quart slow-cooker.
- Cook on low for 8 hours, or high for 4 (if you're in a hurry).
Nutrition Facts : Calories 511.4, Fat 3.8, SaturatedFat 0.6, Sodium 827.9, Carbohydrate 100.5, Fiber 28.9, Sugar 16.4, Protein 26.5
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