Slow Cooker Mushroom Chili

Slow Cooker Mushroom Chili 580 Image by: Slow Cooker Mushroom Chili 580 Author: Canadian Living

This veggie-loaded chili is so hearty that even meat lovers will ask for seconds. To freeze it, cook as directed, but don't add the mushrooms. Cook them separately and add to the chili after reheating it. Serve with crusty bread to soak up every bit of sauce.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2013

Ingredients

  • 2 cans navy beans drained and rinsed
  • 1 bottle (660 ml) strained tomatoes (passata)
  • 2 pkg (227 g each) cremini mushrooms quartered
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 onion chopped
  • 2 bay leaves
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch hot pepper flakes
  • 1 cup shredded old Cheddar cheese

Method

In slow cooker, stir together navy beans, strained tomatoes, mushrooms, carrots, celery, onion, bay leaves, chili powder, cumin, salt, pepper and hot pepper flakes.

Cover and cook on low until vegetables are tender, 7 to 8 hours.

Discard bay leaves. Serve sprinkled with Cheddar cheese.

Nutritional facts Per each of 8 servings: about

  • Fibre 8 g
  • Sodium 799 mg
  • Sugars 7 g
  • Protein 14 g
  • Calories 235.0
  • Total fat 6 g
  • Potassium 853 mg
  • Cholesterol 15 mg
  • Saturated fat 3 g
  • Total carbohydrate 33 g

%RDI

  • Iron 30.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 57.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Mushroom Chili

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