spicy vegetable chili crockpot

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* Exported from MasterCook *

 

Vegetable Chili Crockpot

 

Recipe By :Better Homes and Gardens

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Vegetables Chili

Electric Slow Cooker Meatless Mains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 15-ounce cans red kidney beans -- rinsed and drained

3 cups hot-style tomato juice

or hot-style vegetable juice

15 1/2 ounces canned whole kernel corn -- drained

14 1/2 ounces chunky chili-style tomatoes

or one (14 1/2-ounce can) mexican-style stewed tomatoes

1 cup chopped onion

1 cup chopped green bell pepper

1 cup chopped celery

1 clove garlic -- minced

1 teaspoons chili powder -- (1-2)

1/4 teaspoon salt

1/4 teaspoon ground black pepper

 

In a 4- or 4 1/2-quart slow cooker combine kidney beans, tomato juice, corn,

undrained tomatoes, onion, sweet pepper, celery, garlic, chili powder, salt, and

pepper.

 

Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for to

4 1/2 to 5 hours.

 

Makes 6 main-dish servings.

 

Prep: 15 min

Cook: 9 to 10 hrs. (low) or 4 1/2 to 5 hrs. (high)

 

Each serving: 229 calories, 1 g total fat (0 g sat. fat), 0 mg cholesterol,

1,271 mg sodium, 51 g carbohydrate, 12 g fiber, 14 g protein. Daily Values: 22%

vitamin A, 92% vitamin C, 8% calcium, 19% iron.

 

Source:

" BHG All-Time Favorites Slow-Cooker (magazine special) 2003 "

Ratings : Points 0-10 4 - - - - - - - -

- - - - - - - - - - -

 

Per Serving (excluding unknown items): 580 Calories; 2g Fat (3.1% calories from

fat); 35g Protein; 111g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol; 993mg

Sodium. Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fat.

 

NOTES : Spicy hot tomato juice ]ends spunk to this meatless chili. For even more

heat, use the full 2 teaspoons of chili powder

 

Nutr. Assoc. : 0 5084 0 0 0 0 0 0 0 0 0 0 0