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Name: Robs Veggie Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Cumin; 12 lg Yellow onions, diced; 1 ts Cayenne (or to your taste); 2 cn Black beans (or any other; 1 pk Frozen corn; 1 Green pepper, diced fairly; 2 Garlic minced; 2 28oz cans crushed; 11 1/2 c Picante sauce (Shotgun; 1 Red pepper, diced fairly

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INGREDIENTS

1 tb Cumin
12 lg Yellow onions, diced
1 ts Cayenne (or to your taste)
2 cn Black beans (or any other
1 pk Frozen corn
1 Green pepper, diced fairly
2 Garlic ; minced
2 28oz cans crushed
11 1/2 c Picante sauce (Shotgun
1 Red pepper, diced fairly

Servings

INSTRUCTIONS

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 didnt 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 crockpot. Shared by bjornsonrobert

NOTES

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Nutrition

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Serving Size: 1 Serving (74g)
Recipe Makes: 4 Servings

Calories: 71
Calories from Fat: 8 (11%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 5.1mg		0 %
Potassium 187mg		5 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 14.3g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 71

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