Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

I received this recipe from my sister last winter. She was trying to convince me that chili didn't need meat to be satisfying. She was right. I am sure you will enjoy it as much as I have

Ingredients Nutrition

Directions

  1. Place all of the ingredients in a slow cooker and stir well.
  2. Turn on low and cook for 6 hours.
  3. Serve over a baked potato or whole-grain brown rice.
  4. **This recipes can be made on the stove if you don't have a slow cooker.
  5. Cook over low heat and stir periodically to prevent sticking.
  6. **You can use dried black beans, soaked overnight and then boiled and simmered for about 2 hours.
  7. If using the bouillon cube for vegetarians it must be the vegetable bouillon cube.

Reviews

(3)
Most Helpful

GREAT RECIPE!!! Will def make again. I did not add Bulgar wheat and I did add one additional can of diced tomatoes as well as 1 cup of elbow macaroni! Made it for three men (who all are meatlovers) and they really liked it! :) thank you!!

mary_beth_phillips April 04, 2009

This has become a staple around here, especially at really busy times. My friend also made it on her stove and it came out great.

maggiepcs April 20, 2007

This was GREAT and if I could give it more stars, I would! I had to use pink beans too, as I had only one can of the black, and I substituted a poblano chile for the jalapeno. I also didn't add the bulgur wheat, because I didn't have any, and I thought that might be to thicken it, so I did drain the tomatoes before I added them. I may double this recipe the next time I make it, because I didn't have enough left over!! I loved it!

Sudie February 23, 2004

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