Two-Bean Chili
"With one vegetarian in the family, we are always trying to find ways to make everyone happy. This recipe is one my mother found - it is a fantastic vegetarian chili that doesn't taste vegetarian!"
- Ready In:
- 8hrs 30mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 8 ounces mushrooms, sliced
- 1 large green pepper, chopped
- 1 large sweet red pepper, chopped
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons dried oregano
- 1 (28 ounce) can diced tomatoes, un-drained
- 1 (16 ounce) can diced tomatoes, undrained
- 2 (16 ounce) cans red beans, rinsed and drained
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 large carrot, chopped
- 1⁄2 cup water
- 1⁄2 cup barbecue sauce
- 1⁄3 cup chili powder
directions
- 1. In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion, and jalapeno in oil until onion is lightly browned. Add garlic, cumin, and oregano; cook and stir 2 minutes longer. Transfer to a 5-qt. slow cooker. Stir in tomatoes, beans, carrot, water, barbecue sauce, and chili powder.
- 2. Cover and cook on low for 8 hours or until vegetables are tender.
- Serve with optional toppings, if desired: reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion, etc.
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