Steve's Hot Vegetarian Crockpot Chili |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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A real rib sticking chili with lots of heat and color with a hint of sweet. If you can't handle the heat obviously leave the habaneros and jalapenos out. Ingredients:
1 (12 ounce) can light kidney beans, drained and rinsed |
1 (12 ounce) can black beans, drained and rinsed |
1 (12 ounce) can chili beans, drained and rinsed |
1 (12 ounce) can diced tomatoes |
12 ounces tomato sauce |
2 large sweet onions, chopped |
2 large red bell peppers, chopped |
1 cup baby carrots, chopped |
1 (10 ounce) bag frozen corn kernels |
8 jalapeno peppers, sliced thick |
10 habaneros, minced |
2 bay leaves |
4 garlic cloves, minced |
1 cup cilantro, minced |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon ground cumin |
Directions:
1. Put everything in a 5-6 quart crockpot/slowcooker and cook on high for 3-4 hours or low for 6-8 hours(I prefer to cook on low). Or until carrots are soft and tender, try not to over cook.
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