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Slow Cooker Vegetarian Chili Recipe














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Slow Cooker Vegetarian Chili

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Ingredients
-
 2 tsp canola oil
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 1 large onion, diced
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 2 stalks celery, diced
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 2 carrots, diced
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 2 cloves garlic, chopped
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 1 bell pepper, diced
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 2 Tbsp dark chili powder
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 2 tsp ground cumin
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 1/4 tsp red pepper flakes
 
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 1 29-oz can crushed tomatoes
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 3 15.5-oz cans red kidney or black beans, rinsed adn drained
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 3 cups butternut squash, peeled and diced (12 oz)
-
 1 cup vegetable stock
Instructions
Heat oil in saute pan, then add onions, carrots and celery. Saute for 4 minutes, until vegetables start to soften. Add garlic and bell pepper, stir and saute another 2 minutes.
Add the spices and cook for one minute, stirring constantly. Remove pan from heat.
Add vegetables and remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for 6 hours.
Serving size 1 cup; Calories 263.4; Fat 2.4g; Carbs 51.4g; Fiber 18.6mg; Protein 12.9g


Originally Submitted 1/27/2012




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Slow Cooker Vegetarian Chili Recipe - Entrees - Maindishes
 
     

   
 
 
 

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