Hearty Vegetarian Chili

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* Exported from MasterCook *

 

Hearty Vegetarian Chili

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 6 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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1 medium butternut squash -- peeled & cut into 3/4 " cubes

2 medium carrots -- diced

1 medium onion -- finely chopped

1 28 oz can tomatoes -- diced, with juice

2 19 oz cans black beans -- rinsed & drained

OR 4 cups cooked black beans

1 4.5 oz can chopped green chiles -- with liquid

1 cup vegetable stock

3 tablespoons chili powder

1/2 teaspoon salt

1/4 cup chopped fresh cilantro

sour cream

fresh cilantro -- chopped

 

In slow cooker, combine squash, carrots, onion, tomatoes (with juice), black

beans, chiles (with liquid), stock, chili powder, and salt; stir to mix well.

 

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until hot

and bubbling. Add cilantro; cover and cook on high 15 to 20 minutes longer.

Spoon into serving bowls and top with a dollop of sour cream and additional

chopped fresh cilantro.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 828 Calories; 5g Fat (4.7% calories from

fat); 45g Protein; 163g Carbohydrate; 37g Dietary Fiber; trace Cholesterol;

528mg Sodium. Exchanges: 10 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0