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    You are in: Home / Recipes / Vegetarian 5 Bean Chili Recipe
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    Vegetarian 5 Bean Chili

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 15 mins

    15 mins

    5 hrs

    JenShopper1's Note:

    This recipe evolved from my beef/venison chili recipe while I was pregnant and couldn't tolerate meat in my diet. It's a hearty chili that fills my 6 quart crock pot to the brim. I recommend Muir Glen brand for all of the tomato ingredients, fire roasted if you can find it, organic beans and veggies, and Penzey's chili powders (I use medium hot and regular heat).

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    Serves: 12



    Units: US | Metric


    1. 1
      1. Into a large crock pot or stock pot, empty all cans of tomatoes. Drain beans and add to pot.
    2. 2
      2. Finely dice chipotles in adobo or chop in food processor (If you use food processor, remaining chipotles may be saved in ziploc in freezer for future use) and add to pot.
    3. 3
      3. Add remaining ingredients to pot.
    4. 4
      4. Cook on low for 4-5 hours in crock pot or simmer on the stove until carrots are tender.
    5. 5
      5. Serve and top with shredded cheese (for non-vegans).

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    Nutritional Facts for Vegetarian 5 Bean Chili

    Serving Size: 1 (461 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 430.9
    Calories from Fat 131
    Total Fat 14.5 g
    Saturated Fat 5.4 g
    Cholesterol 23.1 mg
    Sodium 617.3 mg
    Total Carbohydrate 51.9 g
    Dietary Fiber 19.3 g
    Sugars 11.1 g
    Protein 30.1 g

    The following items or measurements are not included:

    vegetarian refried beans

    vegetable bouillon

    chipotle chiles in adobo

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