Vegan Chili

Utensil: 
5 Qt./4.7 L Roaster with Cover
7 Qt./6.6 L Roaster with Cover
Rate Recipe: 
Contributed By: 
Isis Israel
Authorized Saladmaster® Dealer

Ingredients

3
onions, chopped
2
tablespoons
chili powder
(30
mL)
2
tablespoons
ground cumin
(30
mL)
1
teaspoon
oregano
(5
mL)
14
teaspoon
cayenne pepper
(1.25
mL)
1
green pepper, chopped
1
spicy pepper, chopped (optional)
3
garlic cloves, chopped
1412
ounces
diced tomatoes, un-drained
(411
g)
1
cup
water
(240
mL)
2
cups
dried beans (black, kidney or pinto beans)
(368
g)
1
cup
fresh or frozen corn
(154
g)
salt and pepper
cilantro, garnish (optional)
Directions: 
  1. Soak beans overnight in 6 cups of water. Drain water and cook beans in 5 Qt. Roaster for 45 minutes in water, making sure the water is 2-inches above the beans in the pan.
  2. In 7 Qt. Roaster, sauté onions and spices. Add peppers and garlic and sauté for 1 minute.
  3. Add tomatoes, water and beans. Bring to a simmer-boil and add corn.
  4. Reduce heat to low and simmer, covered, for 15 minutes.
  5. Add salt and pepper to taste. To serve, sprinkle with cilantro.
Nutritional Information per Serving
Calories: 
293
Total Fat: 
2g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
234mg
Total Carbs: 
55g
Dietary Fiber: 
19g
Sugar: 
8g
Protein: 
18g

Directions

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