Slow Cooker

Vegetarian Slow-Cooker Chili is for Soup.

Vegetarian Slow-Cooker Chili takes 60 minutes to prepare.

Vegetarian Slow-Cooker Chili takes 360 minutes to cook.

Vegetarian Slow-Cooker Chili makes 12 servings.

The ingredients for Vegetarian Slow-Cooker Chili are:

1/2 cup olive oil
4 onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
2 (15.5 ounce) cans black beans, drained
2 (15.5 ounce) cans kidney beans, drained
2 (15 ounce) cans crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon liquid hot pepper sauce, such as Tabasco (I used Franks)

Here is how you make Vegetarian Slow-Cooker Chili:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes. 2. Pour the beans into the slow cooker (6 quart pot) and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours. Makes about 12 1-cup servings.Number of Servings: 12Recipe submitted by SparkPeople user KANOLEY.

The nutritional information for Vegetarian Slow-Cooker Chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 309.3

• Total Fat: 10.8 g
• Cholesterol: 0.0 mg
• Sodium: 785.3 mg
• Total Carbs: 44.5 g
• Dietary Fiber: 15.6 g
• Protein: 13.0 g

The dietary needs meet for Vegetarian Slow-Cooker Chili is Vegetarian