Mexican

Four-Bean Vegetarian Chili in Slow Cooker is for Dinner.

Four-Bean Vegetarian Chili in Slow Cooker takes 30 minutes to prepare.

Four-Bean Vegetarian Chili in Slow Cooker takes 240 minutes to cook.

Four-Bean Vegetarian Chili in Slow Cooker makes 12 servings.

The ingredients for Four-Bean Vegetarian Chili in Slow Cooker are:

1 tbsp Extra Virgin Olive Oil
3 cup, chopped Onions, raw
3 cup Bell peppers (Green, Red, Yellow, Orange)
0.125 cup, chopped Jalapeno Peppers
6 clove Garlic
1 serving Tomatos, Crushed Hunts 28 oz can (1/2 cup serv) (by MISTYETTA)
3.5 cup Beans, black
3.5 cup Beans, pinto
3.5 cup Chickpeas (garbanzo beans)
3.5 cup Great Value- Great Northern Bean
3.5 cup Hunt's Fire Roasted Diced Tomato
0.125 cup Tomato Paste
1 tbsp Basil
4 tbsp Chili powder
0.5 tsp Pepper, black
1 tsp Salt
2 tsp Cumin seed

Here is how you make Four-Bean Vegetarian Chili in Slow Cooker:

Heat large skillet over medium-high heat; add oil. Add onion, bell pepper, garlic, and jalapeno; cook until tender. Transfer this mix to slow cooker. Drain and rinse all beans, add to slow cooker; mix well. Add remaining ingredients. Cook on LOW for 4-5 hours. In a pinch, you can cook on HIGH for 3 hours.Serving Size: 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user DTDRYSDALE.

The nutritional information for Four-Bean Vegetarian Chili in Slow Cooker is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 340.2

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 938.9 mg
• Total Carbs: 62.5 g
• Dietary Fiber: 18.8 g
• Protein: 18.2 g

Four-Bean Vegetarian Chili in Slow Cooker is Mexican cuisine.

The dietary needs meet for Four-Bean Vegetarian Chili in Slow Cooker is Vegetarian