Good Old Vegetarian Chili Stove Top or Slow Cooker
Ingredients (mix and match the bean types) 1 (15 oz) can pinto beans - drained and rinsed 1 (15 oz) can black beans - drained and rinsed 1 (15 oz) can light red kidney beans - drained and rinsed 1 (15oz) can dark red kidney beans - drained and rinsed 2 (28 oz) cans crushed tomatoes 1 (28 oz) can diced tomatoes 2 cups celery, diced 1 small red bell pepper, diced 1 small yellow bell pepper, diced 1 medium red onion, diced 2 T ground cumin 3 T garlic powder or a few crushed cloves 4 T chili powder Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes. Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly. For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often. For Slow Cooker: Simmer for 6-7 hours on high. Number of Servings: 8 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
