Rob's Veggie Chili

Course : Crockpot
Serves: 4
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2 tablespoons olive oil
1 large yellow onions -- diced (1 to 2)
2 cloves garlic -- minced
1 medium red pepper -- diced fairly large
1 medium green pepper -- diced fairly large
2 cans crushed tomatoes -- (28-ounce)
1 tablespoon cumin
1 teaspoon cayenne (or to your taste)
1 packages frozen corn
2 cans black beans (or any other kinds)
1 1/2 cups picante sauce (Shotgun Willies green sauce -very hot- works well)
1 teaspoon salt to taste
1 Cup grated cheddar -- if desired
1/2 Cup cashew nuts -- if desired

Preparation / Directions:

Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. Note: ----- I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpo

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