Mexican

SLOW COOKER VEG-HEAD CHILI is for Dinner.

SLOW COOKER VEG-HEAD CHILI takes 15 minutes to prepare.

SLOW COOKER VEG-HEAD CHILI takes 360 minutes to cook.

SLOW COOKER VEG-HEAD CHILI makes 8 servings.

The ingredients for SLOW COOKER VEG-HEAD CHILI are:

2MEDIUM GREEN BELL PEPPERS
1 LARGE VIDALIA ONION
10OZ BOX OF BABY BELLAS OR 2 PORTABELLO HEADS
3-5 CLOVES OF GARLIC
1/2 - 1 JALAPENO BASED ON SPICE PREFERENCE
1-14 OZCAN BLACK BEANS
1-14 OZCAN KIDNEY BEANS
1-14 OZCAN PINTO OR BEAN OF CHOICE
2-14 OZCANS OR 1 28-32OZ CAN OF DICED TOMATOES INCLUDING JUICES
1 CUP VEGGIE BROTH
2TBSP CUMIN
4-5 TBSP CHILI SPICE OR TO PREFERENCE.

GARNISHMENTS; CHEESE, SOUR CREAM, CILANTO, AVOCADO

Here is how you make SLOW COOKER VEG-HEAD CHILI:

CHOP ALL VEGETABLES AND RINSE ALL BEANS (EXCEPT R-FRIED BEANS). COMBINE ALL INGREDIENTS (CANNED TOMATOES WITH JUICE) EXCEPT THE RE-FRIED BEANS, AND SLOW COOK ON LOW FOR 6HOURS OR HIGH FOR 4HOURS (YOU REALLY CAN'T OVERCOOK THIS).TOWARDS THE LAST 20 MIN, ADD THE RE-FRIED BEANS AND STIR WELL. ALLOW THEM THICKEN THE CHILI. SERVE WITH CILANTRO AND AVOCADO.Serving Size: 1.5 CNumber of Servings: 8Recipe submitted by SparkPeople user OBEY_KARMA.

The nutritional information for SLOW COOKER VEG-HEAD CHILI is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 318.3

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 842.0 mg
• Total Carbs: 48.1 g
• Dietary Fiber: 17.3 g
• Protein: 16.9 g

SLOW COOKER VEG-HEAD CHILI is Mexican cuisine.

The dietary needs meet for SLOW COOKER VEG-HEAD CHILI is Vegan