Susan's Vegetarian Chili

Susan Feliciano

By
@frenchtutor

I made this recipe for a school project on the importance of getting more vegetables in our diets. Hope you like this. It's good even if you're not vegetarian.


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Comments:

Serves:

6 or more

Prep:

15 Min

Cook:

7 Hr

Method:

Stove Top

Ingredients

1 large
onion, chopped
3 clove
garlic, minced
1 large
bell pepper, chopped
1-2 small
hot chili peppers, chopped fine
3 Tbsp
chili powder (more or less to taste)
1 Tbsp
ground cumin (more or less to taste)
1 tsp
salt (or less, to taste)
1 tsp
cracked black pepper
2 can(s)
ro-tel diced tomatoes with green chilies
1 can(s)
black beans with liquid
1 or 2 can(s)
kidney beans with liquid
1 can(s)
garbanzo beans, drained
1 can(s)
yellow corn, drained
1 can(s)
mexican enchilada sauce

TRY TO GET REAL MEXICAN ENCHILADA SAUCE MADE WITH PEPPERS AND NOT TOMATOES. IT MAKES A REAL DIFFERENCE IN THE FLAVOR OF THIS CHILI.

Directions Step-By-Step

1
Combine all ingredients in a large slow cooker.
2
Cook on low power 6-8 hours, or high power 3-4 hours.
3
Serve with shredded cheese and homemade cornbread.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy