Mexican

Veggie Chili is for Soup.

Veggie Chili takes 20 minutes to prepare.

Veggie Chili takes 240 minutes to cook.

Veggie Chili makes 10 servings.

The ingredients for Veggie Chili are:

30 oz. canned tomatoes (but fresh are better)
8 oz. canned green chili (again, fresh is better)
(Can substitute cans of Ro-tel for tomatoes and green chili if desired)
8 cups of cooked pinto or kidney beans (I like to prepare dry beans, but cans are faster)
4 cups broth (beef or veggie)
1 onion, chopped (but add more if desired)
5 cloves minced garlic
Chipotle chili powder to taste
Regular chili powder to taste
Cumin to taste

Here is how you make Veggie Chili:

Place ingredients in a crock pot and cook on low for 4-6 hours or until it seems done.If you want / need it faster, put it in a pot on the stove, bring it to a boil, and then turn down to simmer for about half an hour. Simmer longer if you want it thicker. Serving Size:?Makes 10 1.5-cup servings

The nutritional information for Veggie Chili is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 221.3

• Total Fat: 1.2 g
• Cholesterol: 0.0 mg
• Sodium: 472.9 mg
• Total Carbs: 40.1 g
• Dietary Fiber: 13.2 g
• Protein: 14.3 g

Veggie Chili is Mexican cuisine.

The dietary needs meet for Veggie Chili is Vegetarian