Vegetarian 15-Bean Slow Cooker Chili
Makes 8 (1 1/3-cup) servings
Prep Time: 20 min.
Cooking Time: LOW for 8 - 10 hrs. and
HIGH 20 min.
- 1 Tablespoon butter
- 4 medium (2 cups)
- 1 large (1 cup) onion,
- 1 teaspoon finely
chopped fresh garlic
- 5 cups water
- 1 package (8-ounce)
(discard spice packet) dried 15-bean blend, soaked in water
- 1 Tablespoon chili
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 can (28-ounce) crushed
tomatoes with roasted garlic
- 2 Tablespoons tomato
- 1 to 2 Tablespoons canned diced
jalapeño chile pepper
- 1 Tablespoon lemon juice
- 3/4 cup (3 oz.) Cheddar Cheese,
a 10-inch skillet, melt butter until sizzling. Next, add
carrots, onions and garlic.
over medium-high heat for 4 to 5 minutes until onion is
carrot mixture, water, beans, chili powder, cumin and salt in 3
1/2- to 4-quart slow cooker. Stir.
and cook on LOW heat setting 8 to 10 hours or
until beans are tender. Increase heat setting to HIGH.
tomatoes with garlic, tomato paste, chile pepper, and lemon
and cook for 20 minutes or until heated through.
serve, top each serving with cheese.
Alan’s Kitchen Tip:
Chop the carrots, onion
and garlic the night before at the same time you are soaking the
beans. Place in resealable plastic food bags and store in
Freeze leftover chili in individual servings. Spoon 1 1/3 cups
chili into resealable plastic freezer containers or bags. Freeze
up to 3 months. Thaw in refrigerator at least 24 hours. Reheat
in microwave or over medium-low heat in 2-quart saucepan.
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