March 2012: Vegetable Chili with Bell Peppers and Beans

A guest post by Nurture
This is a Nurture original recipe from Julia Goodhouse, Nurture’s Director for Food/Recipes. We’ve followed the Recipe Framework for easy cooking with a slow cooker.

Combine  in slow cooker:

3 cans– 15 oz can beans, kidney, white, pinto, black or great northern, any mix, drained and rinsed*


1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
1 stalk celery, chopped

1 Tablespoon chili powder
2 teaspoons cumin
1 ½ teaspoons dried oregano
½ teaspoon paprika
2 teaspoons brown sugar
salt/pepper to taste

1 – 28 oz can tomato sauce
1 – 28 oz can diced tomatoes

Directions:  Add all ingredients to slow cooker, stir to combine, and cook on low for 8 to 10 hours.  Makes 10 cups.


Speak Your Mind


Share This Post!