Crock Pot Vegetarian Chili
Tasty and hearty chili you can eat for several days.
4 cups kidney beans
1 cup black beans
1 cup cannelli beans
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> peppers, chopped into pieces
1 large onions, chopped
2 <span class="measurestring" title="large (7-1/4" to 8-1/2" long)">large</span> carrots, sliced
1 large zucchini, chopped
2 cups sliced squash, chopped
1 cup pieces or slices mushrooms, chopped
2 tsps chili powder
1 cup vegetarian refried beans
1 tbsp cumin powder
1 tbsp garlic powder
1 tsp taco seasoning
1 cup stewed tomatoes
Rinse and drain all cans of beans and add to crock pot.
Wash and cut up all fresh vegetables. Add to crock pot.
Add spices to taste.
Mix well and set on high heat setting.
Cook for 2 hours on high heat, stirring occasionally.
Cook for additional 2 hours on low heat. Do not stir while cooking on low heat.
Note: this chili is excellent alone or served with brown rice.
in 1 serving of Crock Pot Vegetarian Chili.
, 71% carbs, 23% protein.
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