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Spicy Vegetarian Chili

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Spicy Vegetarian Chili
  • Prep Time 10 min
  • Total Time 6 hr 10 min
  • Servings 6
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Three beans added together in slow cooker make a satisfying no-fuss vegetarian chili for dinner.

Ingredients

1
(15.5-oz.) can spicy chili beans, undrained
1
(15- or 15.5-oz.) can pinto beans, undrained
1
(15- or 15.5-oz.) can dark red kidney beans, drained
1
(14.5-oz.) can chili-style chunky tomatoes, undrained
1
cup chopped onions
2
to 3 teaspoons chili powder
1/8
teaspoon ground red pepper (cayenne)

Directions

  • 1 In 3 1/2- to 6-quart slow cooker, combine all ingredients; mix well.
  • 2 Cover; cook on low setting for 5 to 6 hours. Stir well before serving.
Tips  

Use any canned beans that you have on hand for the pinto or kidney beans. You may want to try great northern, black, garbanzo or lima beans.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
10
)
Daily Value
Total Fat
1g
2%
(
Saturated Fat
0g
0%
)
Cholesterol
0mg
0%
Sodium
620mg
26%
Total Carbohydrate
49g
16%
(
Dietary Fiber
12g
48%
,
Sugars
6g
)
Protein
15g
Daily Value*:
Vitamin A
18%
18%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
2 Starch; 3 Other Carbohydrate; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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