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Vegetarian 15-Bean Slow Cooker Chili

Makes 8 (1 1/3-cup) servings Slow Cooker Recipes from

Prep Time: 20 min.
Cooking Time: LOW for 8 - 10 hrs. and HIGH 20 min.


  •    1  Tablespoon butter
  •    4  medium (2 cups) carrots, chopped
  •    1  large (1 cup) onion, chopped
  •    1  teaspoon finely chopped fresh garlic
  •    5  cups water
  •    1  package (8-ounce) (discard spice packet) dried 15-bean blend, soaked in water overnight, drained
  •    1  Tablespoon chili powder
  •    2  teaspoons ground cumin
  •    1  teaspoon salt
  •    1  can (28-ounce) crushed tomatoes with roasted garlic
  •    2  Tablespoons tomato paste
  • 1 to 2  Tablespoons canned diced jalapeño chile pepper
  •    1  Tablespoon lemon juice
  • 3/4  cup (3 oz.) Cheddar Cheese, shredded

Cooking Directions:

  1. In a 10-inch skillet, melt butter until sizzling. Next, add carrots, onions and garlic.

  2. Cook over medium-high heat for 4 to 5 minutes until onion is softened.

  3. Place carrot mixture, water, beans, chili powder, cumin and salt in 3 1/2- to 4-quart slow cooker. Stir.

  4. Cover and cook on LOW heat setting 8 to 10 hours or until beans are tender. Increase heat setting to HIGH.

  5. Add tomatoes with garlic, tomato paste, chile pepper, and lemon juice.

  6. Cover and cook for 20 minutes or until heated through.

  7. To 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 refrigerator overnight.

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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