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[slowcooker] Crockpot Vegetarian Chili (xpost)

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  • Diane Spangenberg
    * Exported from MasterCook Mac * Crockpot Vegetarian Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure
    Message 1 of 1 , Dec 31, 1999
      * Exported from MasterCook Mac *

      Crockpot Vegetarian Chili

      Recipe By :
      Serving Size : 10 Preparation Time :0:00
      Categories :

      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      2 teaspoons red wine
      1 large onion -- thinly sliced
      4 cloves garlic -- minced
      1 medium potato -- unpeeled and diced
      14 1/2 ounces canned tomatoes -- pasta style
      2 tablespoons chili powder -- to taste
      1/2 teaspoon ground cumin
      4 cups canned pinto beans -- w/ jalapeno peppers
      2 cups cooked brown rice
      6 cups vegetable broth

      Heat wine in 10-inch nonstick skillet set over medium-high heat. Add onion
      and garlic and saute, stirring, until soft, 3 to 5 minutes. Add potatoes,
      tomatoes with juice, chili powder and cumin and cook, stirring frequently, 3
      minutes longer.

      Transfer mixture to slow cooker.

      Add pinto beans, rice and broth. Cover and cook on low 6 to 8 hours or until
      thickened. Season to taste with salt and pepper. Makes 10 servings.


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      Per serving: 267 Calories; 3g Fat (11% calories from fat); 10g Protein; 50g
      Carbohydrate; 2mg Cholesterol; 1498mg Sodium
      Food Exchanges: 3 Starch/Bread; 1/2 Vegetable; 1/2 Fat
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