Vegetarian Chili in a slow cooker – a detailed recipe cooking. 
Photo of the dish: РобинMiller Time: 6 hours. 15 minutes. Difficulty: Easy Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 800 gr. sliced tomatoes in their own juice
- 4 tbsp. low salt vegetable stock
- 400 gr. rinse black beans
- 400 gr. canned cannellini white beans, rinse
- 400 gr. canned red beans, rinse
- 1 tbsp. frozen young lima bean
- 1 tbsp. chopped onions
- 1 green bell pepper, peel and chop
- 2 minced garlic cloves
- 1 tbsp. l chopped jalapeno peppers
- 2 tbsp. l chili powder
- 2 tbsp. l dried oregano
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 – 2 tsp hot sauce
- 1/3 Art. couscous
- 1/2 tbsp. grated cheese
- 1/3 Art. chopped fresh cilantro leaves
- Salt and freshly ground black pepper
Recipes with similar ingredients: black preto beans, beans white, red beans, tomatoes, lima beans, sweet pepper, pepper jalapeno, seasoning chili, oregano, cumin, coriander, spicy sauce, couscous, cilantro
Recipe preparation:
- In a slow cooker, mix all the ingredients except couscous, grated cheese, cilantro, salt and pepper. Close the lid and cook in “LOW” for 6 – 8 hours or in the “HIGH” mode for 3 – 4 hours.
- 5 to 10 minutes before the end of cooking (depending on selected mode) add couscous, close the lid and cook, until couscous is soft. Season the dish to taste with salt and black pepper. Before serving, sprinkle each portion with grated cheese and cilantro.
