Lazy Three-Bean Chili
This recipe is adapted (to make it less work, of course) from Fresh from the Vegetarian Slow Cooker, a cookbook I will soon review. This dish is a nice one for company, since it doesn't include any "weird vegetarian foods".
- Preparing Time: 8 hours
- Total Time: 8 hours
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1 large onion chopped
- 1 cup water
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 can black beans rinsed
- 1 can pinto beans rinsed
- 1 can kidney beans rinsed
- 1 can crushed tomatoes 28 oz
- 1 can tomato paste small can
- Carbohydrate 59.3069308808929 g
- Cholesterol 0 mg
- Fat 2.93283903161488 g
- Fiber 16.6118638824334 g
- Protein 19.5005873526617 g
- Saturated Fat 0.5399356056572 g
- Serving Size 1 1 Serving (476g)
- Sodium 5142.77176654025 mg
- Sugar 42.6950669984596 g
- Trans Fat 0.545663639228229 g
- Calories 319 calories
Cook onion and garlic in 1 Tbsp olive oil until softened. Alternately, you can add these to the crockpot uncooked, as long as you cook it at least 8 hours, and don't mind a little crunch to the veggies in your chili. Add remainder ingredients. Stir. Cook for 6 - 8 hours. During the last 30 - 45 minutes, mix up and cook cornbread muffins from a package, adding in 1/2 cup of thawed frozen corn kernels (or one of those small cans, well-drained).
