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Slow Cooker Vegetarian 15-Bean Chili
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- #75275
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 tablespoon butter
4 medium carrots, chopped
1 large onion, chopped
1 teaspoon finely chopped fresh garlic
5 cups water
1 package (8 ounce size, discard spice packet) dried 15-bean blend, soaked in water overnight, drained
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 can (28 ounce size) crushed tomatoes with roasted garlic
2 tablespoons tomato paste
2 tablespoons canned diced jalapeno pepper
1 tablespoon lemon juice
3 ounces Cheddar cheese, shredded
directions
Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic. Cook over medium-high heat until onion is softened (4 to 5 minutes).
Place carrot mixture, water, beans, chili powder, cumin and salt in slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or until beans are tender.
Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook 20 minutes or until heated through.
To serve, top each serving with cheese.
added by
MTexas
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 25, 2011
This recipe sounds so delicious but in order for it to turn out right, I think you need to follow it to the T. I used homemade cooked tomatoes instead of canned. The end product was too acidic for my taste (sour and bitter). I tried adding brown sugar and honey, but it just wasn't right. I would recommend not adding the lemon, as it only increased the acidity to the recipe. Some extra Kidney or other kind of Branson would be good too.