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.

Rating:
★★★★★ 1 vote
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.

Step-By-Step

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

About this Recipe

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