Close
Ingredients
| onions (chopped): 2 cups |
| green sweet peppers (chopped): 1 1/2 cups |
| celery (chopped): 1 cup |
| garlic: 8 cloves |
| red tomatoes: 28 oz |
| red kidney beans: 1 lb |
| pinto beans: 1 lb |
| frozen sweet yellow corn kernels: 15 oz |
| water: 1 cup |
| canned tomato paste: 6 oz |
| chili powder: 2 Tbl |
| worcestershire sauce: 1 Tbl |
| ground cumin: 1 tsp |
| dried oregano (ground): 1 tsp |
| cayenne pepper: 1/4 tsp |
| chili sauce: 1 tsp |
Spicy Vegetable Chili
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
300 min -
Servings
6 serving(s)
Tags
1. In a 6- or 7-quart slow cooker, stir together onions, sweet peppers, celery, garlic, undrained tomatoes, kidney beans, pinto beans, corn, 1 cup water, tomato paste, chili powder, Worcestershire sauce, cumin, oregano, cayenne pepper (if using), and hot pepper sauce.
2. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
3. Reserve and store* 6 cups chili. Use for Cincinnati-Style Chili and Noodles (see recipe below). If desired, serve remaining chili with sour cream. Makes 6 servings.