Crockpot Vegetarian Red Chile
Servings: 6
3 small onion -- chopped 1 green bell pepper -- chopped 2 red bell peppers -- chopped 4 cloves
garlic -- minced 2 jalapeno chile pepper -- seeded and minced 1 large tomato -- chopped 56 ounces
canned tomatoes -- crushed 45 ounces canned kidney beans -- drained and rinsed 2 tablespoons chili
powder 2 tablespoons dried oregano 4 teaspoons cumin 2 teaspoons paprika 4 teaspoons Tabasco sauce 1
teaspoon ground black pepper
Combine all ingredients in crockpot. Cook on low setting for 8-10 hours.
Per serving: 289 Calories; 3g Fat (7% calories from fat); 16g Protein; 56g Carbohydrate; 0mg
Cholesterol; 1463mg Sodium
Recipe By : Jay Solomon- Lean Bean Cuisine (adapted for crockpot)
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