Vegetarian 16 Bean Chili

Adapted from Land O’Lakes, Inc.

  • 6 ozs frozen green beans
  • 5 ozs frozen sliced carrots
  • 2 ozs frozen corn
  • 1 cup onions
  • 4 ozs canned green chiles, drained
  • 3 cups water
  • 8 ozs dried 16-bean soup mix blend, discard spice packet
  • 2 tbsps chili powder
  • 1 1/2 tsps salt
  • 1/2 tsp black pepper
  • 28 ozs crushed tomatoes, undrained
  • 4 tbsps tomato paste
Vegetarian 16 Bean Chili
Soak beans in water overnight, then drain. In a large skillet, cook green beans, carrots, corn, onions, and green chiles until tender. Transfer vegetables to a 5-quart slow cooker. Stir in water, beans, chili powder, salt, and black pepper. Mix well. Cover and cook on low for seven hours, or until beans are tender. Increase slow cooker setting to high. Add tomatoes and tomato paste. Mix well. Cover and cook again for one hour, or until heated through.
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Posted: 6/6/2024
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 1.06
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 93
Calories from Fat 1 (1%)
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 517mg 22%
Potassium 1mg 0%
Total Carbohydrate19g 6%
Dietary Fiber 4g 16%
Sugars 8g
Protein 4g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.