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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 10 |
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This vegetarian 3-bean chili gets its well-blended, moderately spicy flavor from Caribbean Jerk seasoning, and because it's cooked in a slow cooker, it's as easy as it is delicious!! Ingredients:
2 (14 1/2 ounce) cans kidney beans, rinsed nad drained |
1 (15 ounce) can black beans, rinsed nad drained |
1 (15 ounce) can white beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 cup vegetable broth or 1 cup beef broth |
1 (7 ounce) jar roasted red peppers, drained and coarsely chopped |
2 (6 ounce) cans tomato paste |
1 medium bell pepper, coarsely chopped (yellow or green) |
2 tablespoons olive oil, divided |
1/4 cup onion, chopped |
2 teaspoons caribbean jerk seasoning, divided |
1/2 teaspoon minced garlic |
Directions:
1. Mix beans and remaining ingredients, except 1 tablespoon olive oil and 1 teaspoon Caribbean Jerk Seasoning in slow cooker.
2. Cook 8 hours on LOW. Stir in remaining 1 tablespoon olive oil and 1 tablespoon Caribbean Jerk Seasoning just before serving.
3. For best results, do not remove cover during cooking,.
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