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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 12 |
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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! 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. 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. 2. Cover and cook on low for 8 hours or until vegetables are tender.
3. Serve with optional toppings, if desired: reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion, etc.
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