Slow-Cooked Two-Bean Chili |
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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 6 |
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The first time I had this chili at a Super Bowl party, I was on my second bowl before I realized it had no meat! It's so chock-full of ingredients and flavor that it's hard to believe this is a low-fat recipe. Enjoy! Ronald Johnson - Elmhurst, Illinois Ingredients:
1/2 pound sliced fresh mushrooms |
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 |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 can (28 ounces) diced tomatoes, undrained |
1 can (16 ounces) red beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 large carrot, chopped |
1/2 cup water |
1/2 cup barbecue sauce |
1/4 cup chili powder |
1 teaspoon liquid smoke, optional |
optional toppings: |
reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion and/or crushed baked tortilla chip scoops |
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 the garlic, cumin and oregano; cook and stir 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired.
3. Cover and cook on low for 8 hours or until vegetables are tender. Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired. Yield: 6 servings (2 quarts).
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