VEGETARIAN 5 BEAN CHILI
This recipe evolved from my beef/venison chili recipe while I was pregnant and couldn't tolerate meat in my diet. It's a hearty chili that fills my 6 quart crock pot to the brim. I recommend Muir Glen brand for all of the tomato ingredients, fire roasted if you can find it, organic beans and veggies, and Penzey's chili powders (I use medium hot and regular heat).
Provided by JenShopper1
Categories One Dish Meal
Time 5h15m
Yield 6 qt, 12 serving(s)
Number Of Ingredients 19
Steps:
- 1. Into a large crock pot or stock pot, empty all cans of tomatoes. Drain beans and add to pot.
- 2. Finely dice chipotles in adobo or chop in food processor (If you use food processor, remaining chipotles may be saved in ziploc in freezer for future use) and add to pot.
- 3. Add remaining ingredients to pot.
- 4. Cook on low for 4-5 hours in crock pot or simmer on the stove until carrots are tender.
- 5. Serve and top with shredded cheese (for non-vegans).
Nutrition Facts : Calories 431, Fat 14.6, SaturatedFat 5.4, Cholesterol 23.1, Sodium 617.3, Carbohydrate 51.9, Fiber 19.4, Sugar 11.2, Protein 30.1
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