Blackwhitevegetarianchipotlechilicrockpot Recipes

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BLACK & WHITE VEGETARIAN CHIPOTLE CHILI (CROCK POT)



Black & White Vegetarian Chipotle Chili (Crock Pot) image

This is medium-spicy, but like any chili recipe, you can modify this for your own taste by adjusting the amount of chipotle and chili powder used, and the type of canned tomatoes with peppers you use. I used Del Monte's Diced Tomatoes with Zesty Jalapenos, which I think is kickier than the typical tomatoes & green chilis. I brown ground beef on the side for my husband to put into his portion. I usually use cooked dried beans instead of canned.

Provided by Vino Girl

Categories     Black Beans

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans, drained and rinsed (or 1 1/2 - 2 cups cooked beans)
1 (15 ounce) can navy beans, drained and rinsed (or 1 1/2 - 2 cups cooked beans)
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can diced tomatoes and green chilies or 1 (14 1/2 ounce) can diced tomatoes with jalapenos
1 cup onion, chopped
6 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon sweet Hungarian paprika
1 tablespoon dried cilantro (optional)
1/2 teaspoon fresh coarse ground black pepper
1 teaspoon chipotle chile, minced

Steps:

  • Stir everything together in a 4 1/2 quart or larger slow cooker.
  • Set power to low and cook for 6 hours or longer (we usually let this cook for 10 hours).
  • Serve with cheese or sour cream if you wish.

Nutrition Facts : Calories 323.8, Fat 2.2, SaturatedFat 0.4, Sodium 739.1, Carbohydrate 62, Fiber 21.9, Sugar 5.3, Protein 18.7

VEGETARIAN CHIPOTLE CHILI



Vegetarian Chipotle Chili image

Make and share this Vegetarian Chipotle Chili recipe from Food.com.

Provided by dka6061

Categories     Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 1/2 cups carrots, chopped
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cup onion, chopped
2 teaspoons garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 (28 ounce) can plum tomatoes with juice, chopped
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 -2 tablespoon canned chipotle chile in adobo, chopped

Steps:

  • Heat olive oil in large saucepan over medium heat.
  • Add carrots, bell peppers, onion, and garlic. Cook until light golden brown, about 10 minutes. Season with salt and pepper to taste.
  • Add chili powder and cumin and cook, stirring frequently, 2 minutes.
  • Add tomatoes, beans, and chipotle peppers. Heat to near boiling.
  • Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes.
  • Add water if mixture is too thick, and add additional salt and pepper to taste.
  • Serve in warm bowls with warm tortillas.

Nutrition Facts : Calories 528.4, Fat 5.9, SaturatedFat 0.9, Sodium 492.5, Carbohydrate 95.6, Fiber 27.9, Sugar 14.3, Protein 29.9

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