Slow Cooked Chili Beans
By: Adele of Vegie Head (www.vegiehead.com)
The best part about this recipe for Slow Cooked Chili Beans from Adele of Vegie Head (www.vegiehead.com) is that it shows you that some of the tastiest healthy slow cooker recipes don't need to have meat or grains in them to be good.
Notes
This recipe comes courtesy of Adele of Vegie Head (www.vegiehead.com)
For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page
Serves6
Cooking Time8 hr
Cooking MethodSlow Cooker
Ingredients
- 1 onion, sauteed (you can do this in a normal fry pan)
- 2 zucchinis, diced
- 2 can kidney beans, rinsed and drained
- 1 can cannellini beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 small red chili, sliced finely
- 2 can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 cup parsley
- 2 teaspoon chili flakes
- Black pepper, freshly cracked
- 1 teaspoon seasoning salt
Instructions
- Put all of the ingredients, except for black pepper and seasoning salt in your slow cooker.
- Cook on low for 8 hours, or high for 5 hours. You may need to add water if you are cooking on high.
- Add the pepper and seasoning salt, and adjust to taste if needed. Serve this with rice or with tortillas.