Vegetarian Chili with Spicy Tortilla Strips

Canned beans and chili-flavored chunky tomatoes let you put together this slow cooker chili in minutes! From eatbetteramerica.

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(10 Ratings)

10 Ratings

5 Stars 20%

4 Stars 10%

3 Stars 10%

2 Stars 20%

1 Stars 40%

Member Reviews (2)

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PREP TIME
10 Min
TOTAL TIME
6 Hr 10 Min
SERVINGS
6

Chili

1: can (15 to 16 oz) dark red kidney beans, drained

1: can (15 to 16 oz) spicy chili beans, undrained

1: can (15 to 16 oz) pinto beans, undrained

1: can (14.5 oz) chili-style diced tomatoes, undrained

1: large onion, chopped (1 cup)

2: to 3 teaspoons chili powder

1/8: teaspoon ground red pepper (cayenne)

Spicy Tortilla Strips

3: corn or flour tortillas (6 inch)

: Cooking spray

: Dash ground red pepper (cayenne)

1 In 3 1/2- to 4-quart slow cooker, mix chili ingredients. Cover; cook on Low heat setting 5 to 6 hours.
2 Meanwhile, heat oven to 375°F. Spray both sides of tortillas with cooking spray. Lightly sprinkle red pepper on one side of tortillas. Cut into 1/2-inch strips. Place in single layer on ungreased cookie sheet.
3 Bake 10 to 12 minutes or until strips are crisp and edges are light brown.
4 To serve, stir chili well. Top individual servings with tortilla strips.

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Expert Tips

Kidney beans are loaded with fiber, the soluble kind that helps lower blood cholesterol. Start slowly so you have time to get used to added fiber in the diet.

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Nutrition Information:

1 Serving (1 Serving)

Calories 300

(Calories from Fat 20),

Total Fat 2 1/2g

(Saturated Fat 0g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 850mg;
Total Carbohydrate 53g

(Dietary Fiber 15g,
Sugars 6g),

Protein 16g;

Percent Daily Value*:

Vitamin A 8 %;
Vitamin C 8 %;
Calcium 10 %;
Iron 25 %;

Exchanges:

3 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
1 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 4/30/2009 8:04:04 AM REPORT ABUSE rhiawiz57 said:

Rating:

it's blasphemy to make chili without onions, bell peppers, and garlic. also, the only beans to leave undrained are the chili beans - always drain the rest. replace that liquid with one small can of tomato soup and you have a nice base for your chili. and, 2-3 spoons of chili powder isn't enough. cumin? pepper? salt?

Posted 8/20/2008 10:11:31 AM REPORT ABUSE kkellenb said:

Rating:

I made this chili for my family and none of us could eat it. All the ingredients sounded good, but the taste was not there. I am not sure if it was not draining the beans since i normally drain and rinse canned beans, but we couldn't stomach the taste and threw the rest out.