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susan's vegetarian chili

★★★★★ 1 Review
frenchtutor avatar
By Susan Feliciano
from Oak Ridge, TN

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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★★★★★ 1 Review
serves 6 or more
prep time 15 Min
cook time 7 Hr
method Stove Top

Ingredients For susan's vegetarian chili

  • 1 lg
    onion, chopped
  • 3 clove
    garlic, minced
  • 1 lg
    bell pepper, chopped
  • 1-2 sm
    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
    ro-tel diced tomatoes with green chilies
  • 1 can
    black beans with liquid
  • 1 or 2 can
    kidney beans with liquid
  • 1 can
    garbanzo beans, drained
  • 1 can
    yellow corn, drained
  • 1 can
    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.
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How To Make susan's vegetarian chili

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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