Susan's Vegetarian Chili
By
Susan Feliciano
@frenchtutor
1
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.
How to Make Susan's Vegetarian Chili
- 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.
