Slow Cooker Vegetarian 16 Bean Chili
| Prep Time: 30 min | Serves: 8 |
| Cooking Time: 360 min | Yield: 8 Cups |
This is one of the Best, Easiest, and Tastiest vegetarian 16 Bean Chili recipes I have ever tasted/made. Whenever I make it, my friends devour it and there is none left. This is even better than making 16 Bean Soup.
Ingredients
- 8 oz 16 Bean Soup Mix
- 28 oz Crushed Tomatoes
- 10 oz Original Diced Tomatoes With Chilies
- 2 cups Green Bell Pepper (sweet)
- 1 medium Red Onion (whole)
- 2 tsp Cumin Seed
- 2 tbsp Canteloupe Chunks
- 6 tbsp Chili Powder
- 4 cloves Garlic Clove
- 2 tsp Salt
- 1/2 tsp Pepper, Black
- 2 tbsp Olive Oil
Directions
1) Make sure you follow the Bean's Package Directions to soak the beans so they are nice and tender.
2) Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers and garlic; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
3) Pour the 16 beans into the slow cooker and set to Low. Stir in the Onions, Garlic, Green Peppers, Hunt's Crushed Tomatoes and Rotel Tomatoes & Green Chilies. Season with Salt, Pepper, Cumin, Chili Powder, Oregano, and optional hot pepper sauce/red pepper flakes. Stir gently and cover. Cook on LOW for 6 to 8 hours