Crock-Pot Vegetarian Chili |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
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This originally called for 2 cans of black beans, but my kids aren't huge fans of black beans so I changed it for them. You can assemble this in advance and put it in the crock stoneware in the fridge overnight. Ingredients:
1 butternut squash, medium sized, peeled and cubed |
2 carrots, medium sized, diced |
1 onion, medium sized, finely chopped |
2 (15 ounce) cans tomatoes, diced with juice |
1 (19 ounce) can black beans, rinsed and drained |
1 (19 ounce) can kidney beans, rinsed and drained |
1 (4 1/2 ounce) can green chilies, chopped, with liquid |
1 cup vegetable stock |
3 tablespoons chili powder |
1/2 teaspoon salt |
1/4 cup fresh cilantro, chopped |
Directions:
1. Combine all ingredients except cilantro in medium-sized crockpot.
2. Cook on low 6-8 hours.
3. Add cilantro; cook on high 15-20 minutes longer.
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