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.
10m
PREP TIME
8hr
COOK TIME
228
CALORIES
13
INGREDIENTS
Servings: 10
Ingredients
- 1 tablespoon vegetable oil
- 1 medium green bell pepper, seeded and chopped
- 1 can (15 1/2 ounces) kidney beans, drained and rinsed
- 1 can (15 1/2 ounces) black beans, drained and rinsed
- 1 can (15 1/2 ounces) pinto beans, undrained
- 1 can (14 1/2 ounces) fire roasted diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 2 cups vegetable stock
- 1/2 cup Lawry's® Casero Chopped Onion
- 1 tablespoon Lawry's® Casero Whole Oregano
- 2 teaspoons Lawry's® Casero Garlic Powder
- 2 teaspoons Lawry's® Casero Chili Powder
- 1 teaspoon salt
INSTRUCTIONS
- 1 Heat oil in large Dutch oven or saucepan on medium heat. Add bell pepper; cook and stir 5 minutes until softened. Stir in remaining ingredients. Bring to boil.
- 2 Reduce heat to low; simmer 15 minutes until beans are tender. Serve over hot cooked rice, if desired.
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