Vegetarian 15-Bean Chili

Name: Vegetarian 15-Bean Chili
Prep time: 20 min
Total time: 8 h 45 min
Yield: 8 (1 1/3-cup) servings
Ingredients: 1 tablespoon Land O Lakes® Butter; 4 medium (2 cups) carrots, chopped; 1 medium (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 tablespoon canned diced jalapeño chile pepper; 1 tablespoon lemon juice; 3 ounces (3/4 cup) Cheddar cheese Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese

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

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20 min

Prep Time

08 hrs 45 min

Total Time

8 (1 ¹/₃-cup)

servings

Ingredients

1 tablespoon Land O Lakes® Butter

4 medium (2 cups) carrots, chopped

1 medium (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 tablespoon canned diced jalapeño chile pepper

1 tablespoon lemon juice

3 ounces (³/₄ cup) Cheddar cheese Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese

How to make

STEP 1

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.
STEP 2

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.
STEP 3

Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook 60 minutes.
STEP 4

Top each serving with cheese.

Tip #1

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

Tip #2

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.

Tip #3

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.

210 Calories

6 Fat (g)

15 Cholesterol (mg)

610 Sodium (mg)

30 Carbohydrates (g)

11 Dietary Fiber

12 Protein (g)

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