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This vegetarian 3 bean chili gets its well-blended, moderately spicy flavor from Caribbean Jerk Seasoning. And because it's cooked in a slow cooker, it's as easy as it is delicious. Photo credit: Ali Ebright from Gimme Some Oven.
2 cans (14 1/2 ounces each) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) white beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, , undrained
1 cup vegetable or beef broth
1 jar (7 ounces) roasted red peppers, drained and coarsely chopped
2 cans (6 ounces each) tomato paste
1 medium yellow or green bell pepper, coarsely chopped
1/4 cup McCormick® Onions, Chopped
1/2 teaspoon McCormick® Garlic, Minced
2 tablespoons olive oil, divided
2 teaspoons McCormick® Perfect Pinch® Caribbean Jerk Seasoning
Mix beans, tomatoes, broth, roasted red peppers, tomato paste, bell peppers, chopped onions, minced garlic, 1 tablespoon of the oil and 1 teaspoon of the Seasoning in slow cooker. Cover.
Cook 8 hours on LOW. Stir in remaining 1 tablespoon oil and 1 teaspoon Seasoning just before serving.
For best results, do not remove cover during cooking.
(Amount per serving)
Good mild bean chili with flavor. I add chili powder to mine and ground beef in the last 30 min.
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