So fall is a little over two weeks away. It’s definitely my favorite season. I love the smell in the air, the cooler weather, pumpkin spice EVERYTHING, and the leaves changing colors. It also means we are that much closer to CHRISTMAS!! (Yeah, I’m one of those.)
Another reason I love fall is because it is the perfect weather for soups and stews! Today’s recipe is the Spicy Vegetarian Chili from the Better Homes and Gardens Summer 2015 Slow Cooker Magazine. I made a few modifications based on what I had on hand, and I have made a note of my modifications next to each ingredient. My chili is in the slow cooker right now, and I already stole a taste. It’s AMAZING!
Spicy Vegetable Chili
Prep time: 30 minutes
2 28oz cans diced tomatoes, undrained (I used one can of diced and one can of stewed tomatoes)
2 15oz cans dark red kidney beans, rinsed and drained (I used one can of dark red kidneys and one can of black beans)
2 15oz cans pinto beans, rinsed and drained
2 cups chopped onions (I used a red onion)
1 15oz can whole kernel corn, drained
1.5 cups chopped green sweet peppers
1 cup chopped celery
1 cup water
1 6oz can tomato paste
2Tbs chili powder
8 cloves of garlic, minced (I used 7)
1Tbs Worcestershire sauce
1tsp ground cumin
1tsp dried oregano
1tsp bottled hot pepper sauce (I used Buffalo Tabasco sauce)
1/4 tsp cayenne pepper (I left this out)
Sour cream (optional)
In a 6-7 quart slow cooker, stir together all ingredients except sour cream. Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours. If desired, top with sour cream.
Makes 10 servings
Per serving: 244 calories, 2g fat, 0mg chol., 916 mg sodium, 49g carb, 12 g fiber, 13 g pro
Hope you guys enjoy this one!! It’s a keeper.
Now, Not Monday 