Slow Cooker

Vegetarian Chili (Beans and Veggies) is for Soup.

Vegetarian Chili (Beans and Veggies) takes 30 minutes to prepare.

Vegetarian Chili (Beans and Veggies) takes 120 minutes to cook.

Vegetarian Chili (Beans and Veggies) makes 17 servings.

The ingredients for Vegetarian Chili (Beans and Veggies) are:

29 oz Pinto Beans - drained and rinsed
15 oz Dark Red Kidney Beans - drained and rinsed
15 oz Light Red Kidney Beans - drained and rinsed
15 oz Black Beans - drained and rinsed
15 oz White Beans - drained and rinsed
10 oz Rotel tomatoes and green chilies - mild
15 oz fire roasted diced tomatoes with garlic
6 oz tomato paste
32 oz Vegetable Broth
4 tbsp McCormick chili seasoning
4 garlic cloves - pressed
2 c diced baby carrots
2 c diced celery
1 orange bell pepper diced
1 yellow bell pepper diced

Here is how you make Vegetarian Chili (Beans and Veggies):

Saute the vegetables, garlic, carrots, celery, and bell peppers, in 3 tbsp of olive oil in a large Dutch oven until soft. Add remaining ingredients and bring to boil. Simmer for 2 hours to let flavors blend. Season as desired with fresh ground pepper and chili powder.Serving Size:?Makes 17 1-cup servings

The nutritional information for Vegetarian Chili (Beans and Veggies) is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 164.7

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 655.4 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 9.9 g
• Protein: 8.6 g

The dietary needs meet for Vegetarian Chili (Beans and Veggies) is Vegetarian