Easy Crockpot Three Bean and Veggie Chili

  

Introduction

A three hours to dinner, what do I make kind of meal, healthy, filling recipe. Use any combination of beans you like.Major nutritional punch!

Minutes to Prepare: 10

Minutes to Cook: 3 hours on high

Number of Servings: 10

Ingredients

28 oz can crushed tomatoes
15 oz can fire roasted diced tomatoes with garlic
15 oz can strained tomatoes or tomato sauce
12 oz can Rotel diced tomatoes with chilis - medium
15 oz can black beans
15 oz can pinto beans
2 - 15 oz cans dark red kidney beans
1 cup chopped onions



1 cup chopped green peppers
3 lg stalks celery finely chopped
3 lg carrots peeled and grated



1tbs crushed garlic
1/4 cup chili powder (more or less to taste)
1 tbs ancho chili powder
1 tbs chipotle chili powder
1 tbs ground cumin
1 tbs ground corriander
1 tsp curry powder

 

Directions

drain and rinse beans, add with all other ingredients into crock pot.
Cook on high about 3 hours.

top with desired with cheese (we use Mexican blend, 2%), chopped green onions, and chopped fresh cilantro, and maybe some sour cream.

Serving Size: about 10 2-cup servings

Number of Servings: 10

Nutrition Facts Easy Crockpot Three Bean and Veggie Chili   10 Servings Amount Per Serving   Calories 260.4   Total Fat 2.1 g       Saturated Fat 0.3 g       Polyunsaturated Fat 0.8 g       Monounsaturated Fat 0.4 g   Cholesterol 0.0 mg   Sodium 1,125.4 mg   Potassium 1,121.8 mg   Total Carbohydrate 52.1 g       Dietary Fiber 17.3 g       Sugars 4.5 g   Protein 14.5 g   Vitamin A 72.9 %   Vitamin B-12 0.0 %   Vitamin B-6 27.7 %   Vitamin C 51.3 %   Vitamin D 0.0 %   Vitamin E 7.8 %   Calcium 14.1 %   Copper 26.1 %   Folate 36.3 %   Iron 35.6 %   Magnesium 22.7 %   Manganese 43.4 %   Niacin 14.5 %   Pantothenic Acid     7.9 %   Phosphorus     22.9 %   Riboflavin 17.5 %   Selenium 7.2 %   Thiamin 20.3 %   Zinc 10.3 %

Ward's Slow-Cooker 15-Bean Soup

I'm so excited (silly me) this is Ward's first post in the Grasseater's Blog! He made this soup for dinner the other day and asked me to post his recipe. He was all proud and stuff - it was cute :)

Ingredients

1 package 15 bean soup

2 whole serrano peppers, chopped

3 carrots cut into coins

1 Habenero, chopped

2 cans diced tomatoes

Garlic to taste (at least 4 large cloves)

1 tsp dried mustard (more or less to taste)

1Cayenne

1 large onion, chopped

Vegetable Stock to cover

Directions

 Combine all ingredients in a slow cooker... cook on low setting until done - about 7 hours.

Serve over rice - (we use Brown Basmati great fiber numbers and super low GI) and top with a squeeze fresh lemon over each bowl, enjoy!