Vegetarian 15-Bean Chili

Vegetarian 15-Bean Chili

Cooking chili in a large slow cooker makes the preparation of chili for a large crowd very easy.

20 min.prep time 8:45total time
8 servings
555 Ratings

Ingredients

4 medium (2 cups) carrots, chopped
1 large (1 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
5 cups water
1 (8-ounce) package dried 15-bean blend (discard spice packet),
soaked in water overnight, drained
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 (28-ounce) can crushed tomatoes with roasted garlic
2 tablespoons tomato paste
1 to 2 tablespoons canned diced jalapeño chile pepper
1 tablespoon lemon juice
3 ounces (3/4 cup) shredded Cheddar cheese

Directions

Melt butter in 10-inch skillet until sizzling; add carrots, onions and garlic. Cook over medium-high heat 4-5 minutes or until onion is softened.

Place carrot mixture, water, beans, chili powder, cumin and salt in 4- to 4 1/2-quart slow cooker; stir. Cover; cook on Low heat setting 7-9 hours or until beans are tender.

Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook 60 minutes.

Top each serving with cheese.

Recipe Tip

- Can use any bean soup mix blend such as 10, 13 or 15-bean.

- Chop carrots, onion and garlic the night before at the same time you are soaking the beans. Place in resealable plastic food bags; store in refrigerator overnight.

- Freeze leftover chili in individual servings. Spoon 1 1/3 cups chili into resealable plastic freezer containers or bags. Freeze up to 3 months. Thaw in refrigerator at least 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.

Nutrition Facts (1 serving)

Calories: 210

Fat: 6g

Cholesterol: 15mg

Sodium: 610mg

Carbohydrates: 30g

Dietary Fiber: 11g

Protein: 12g

Recipe #13130©2004Land O'Lakes, Inc.

Recipe Comments & Reviews

If you saute onion and garlic first and then add other vegetables like green bell pepper & carrot with all the spices before adding beans, it will taste better. You also can add grated ginger to spice up a little bit.
In order to reduce the cook time and save gas/electricity, you can cook the soaked beans in pressure cooker.
I left out the jalapeno peppers and added about 3 T. chopped fresh cilantro for the last hour. Served it with cornbread, and everyone (all 6 of us) loved it!!! Thank you for sharing this!!!
Great recipe, just needed more garlic, salt & tomato paste plus some chilli flakes for that extra kick or fire whatever you want to call it. Also only put 4 cups of water and that still seems a lot had to transfer to large sauce pan and boil down to thicken after cooking in the slow cooker for nearly 11 hours. Other than that brilliant.
Loved this chili! The kids devoured it! I didn't put in the jalapenos, but it turned out great anyway. This is going to be one of my "go to" recipes.
Very easy to make and for a was very hearty. It might be a vegetarian dish but don't let that keep you from trying it, it is well worth the effort.
This recipe was farely easy to make and was flavorful, but for me personally.......too many beans :.

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