Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I've experimented with a lot of vegetarian recipes and I keep coming back to this basic, vegan, slow cooker recipe. It is easy to adjust to your individual tastes. It freezes well, too.

Recipe Summary test

prep:
20 mins
cook:
4 hrs
total:
4 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.

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  • Cover and cook until vegetables are tender, 4 to 6 hours on Low.

Cook's Note:

This is a nice and spicy recipe. You can use whatever beans you have on hand or ones to your liking. The smoked paprika adds a nice touch. The level of spiciness is determined by how much of the chipotle peppers in adobo sauce you add.

Nutrition Facts

246 calories; protein 15.2g; carbohydrates 45.5g; fat 0.9g; sodium 1027.2mg. Full Nutrition
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Reviews (1)

Rating: 1 stars
04/05/2021
One word, NOPE. As written don't do it because the beans overwhelm everything. I like beans, I eat a primarily vegetarian diet but I couldn't eat this. I made it exactly as written. I searched high and low for those butter beans but it wasn't worth it. Hopefully I can salvage the recipe because it was more expensive than you would think for a bunch of beans. Read More