Vegetarian 15-Bean Chili

Vegetarian 15-Bean Chili
74
7 Reviews
Cooking chili in a large slow cooker makes the preparation of chili for a crowd very easy.
20 min
Prep Time
8:45
Total Time
8 (1 1/3-cup) servings

Ingredients

1 tablespoon
Land O Lakes® Butter
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 tablespoon
canned diced jalapeño chile pepper
1 tablespoon
lemon juice
3 ounces (3/4 cup)
shredded Cheddar cheese

Directions

  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.
  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.
  3. Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook 60 minutes.
  4. Top each serving with cheese.

Recipe Tips

- 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
Cholesterol
15mg
Carbohydrates
30g
Protein
12g
Fat
6g
Sodium
610mg
Dietary Fiber
11g

Recipe Comments and Reviews

Rating

I agree with everyone who said it calls for too much liquid, but some people like their chili really thin. All in all it's a great starter recipe you can adjust according to your own preferences. This is how I altered it: I doubled the chili powder, and substituted 3 jalapeños for the carrots. I also used homemade chicken stock for some of the liquid.

Rating

I doubled this recipe. Instead of using 10 cups of liquid, I used 8 and that was almost too much. I also used half water and half vegetable stock. I didn't think the chili had a whole lot of flavor, I mostly tasted the sweet carrots. It was good though. It says it makes 8 servings, how many cups is a serving?

Rating

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.

Rating

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!!!

Rating

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.

Rating

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.

Rating

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.

Rating

This recipe was farely easy to make and was flavorful, but for me personally.......too many beans :.

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