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Spicy Vegetable Chili

Makes: 6 servings
Prep 30 mins Slow Cook 9 hrs to 10 hrs  (low) or 4-1/2 to 5 hours (high)
Spicy Vegetable Chili
Ingredients
  • 2  cups  chopped onions (2 large)
  • 1 1/2  cups  chopped green sweet peppers (2 medium)
  • 1  cup  chopped celery (2 stalks)
  • 8  cloves garlic, minced
  • 2 28  ounce cans  diced tomatoes, undrained
  • 2 15 - 16  ounce cans  dark red kidney beans, rinsed and drained
  • 2 15 - 16  ounce cans  pinto beans, rinsed and drained
  • 1 15  ounce  can whole kernel corn, drained
  • 1  cup  water
  • 1 6  ounce can  tomato paste
  • 2  tablespoons  chili powder
  • 1  tablespoon  Worcestershire sauce
  • 1  teaspoon  ground cumin
  • 1  teaspoon  dried oregano, crushed
  • 1/4  teaspoon  cayenne pepper (optional)
  • 1  teaspoon  bottled hot pepper sauce
  •  Sour cream (optional)
Directions

1. In a 6- or 7-quart slow cooker stir together onions, sweet peppers, celery, garlic, tomatoes, kidney beans, pinto beans, corn, the water, tomato paste, chili powder, Worcestershire sauce, cumin, oregano, cayenne pepper (if using), and hot pepper sauce.

2. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

3. Reserve and store* 6 cups chili and use for Cincinnati-Style Chili and Noodles. If desired, serve remaining chili with sour cream.

From the Test Kitchen*To Store:
  • Place chili in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.
Cincinnati-Style Chili and Noodles:
  • Cook 8 ounces dried spaghetti according to package directions; drain. Meanwhile, in a large saucepan heat reserved chili over medium heat until bubbly. Stir in 1/2 ounce unsweetened chocolate, chopped; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; and 1/8 teaspoon ground cloves. Cook and stir until chocolate melts. Serve chili over spaghetti. Sprinkle each serving with shredded American cheese and finely chopped onion. Makes 6 servings. Nutrition Facts per serving of Cincinnati-Style Chili and Noodles: 398 cal., 8 g total fat (4 g sat. fat), 16 mg chol., 813 mg sodium, 67 g carb., 10 g dietary fiber, 18 g protein.
Nutrition Facts (Spicy Vegetable Chili)
  • Servings Per Recipe 6,
  • cal. (kcal) 229,
  • Fat, total (g) 1,
  • carb. (g) 48,
  • fiber (g) 11,
  • sugar (g) 11,
  • pro. (g) 12,
  • vit. A (IU) 583,
  • vit. C (mg) 47,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • sodium (mg) 733,
  • Potassium (mg) 511,
  • calcium (mg) 141,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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