Carrie’s Experimental Kitchen

Roasted Fennel & 3 Bean Chili

 

 

Roasted fennel combined with three types of beans in a tomato based sauce is filled with flavor.  A tasty vegetarian option for lunch or dinner!

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Roasted fennel combined with three types of beans in a tomato based sauce is filled with flavor. A tasty vegetarian option for lunch or dinner!Do you love chili? I certainly do. I first shared this recipe for Roasted Fennel & 3 Bean Chili back in 2012 and it was time to make it again. I mean really, 5 years? What was I thinking?!!!

Roasted Fennel & 3 Bean Chili

This chili was so easy to make and was ready in about 15 minutes. Well technically it was ready in 15 minutes, but then I left it in the slow cooker for about 4 hours to keep warm and let the flavor really come together. Start off by roasting some chopped fennel, onions and garlic in a 425 degree F oven.

I used canned beans and rinsed them well which also saved time. For this recipe I chose black beans, kidney beans and chick peas (or garbanzo beans). Then I added some chopped canned tomatoes and seasonings and threw (ok gently placed!) everything in the slow cooker and voila! Dinner was ready while I was out. Serve this over rice or use it to top baked potatoes…YUM! ~Enjoy!

Roasted fennel combined with three types of beans in a tomato based sauce is filled with flavor. A tasty vegetarian option for lunch or dinner!

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Roasted Fennel & 3 Bean Chili
Roasted Fennel & 3 Bean Chili (Slow Cooker)
Prep Time
15 mins
 

Roasted fennel combined with three types of beans in a tomato based sauce is filled with flavor. A tasty vegetarian option for lunch or dinner! 

Servings: 8
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 Fennel Bulb, chopped
  • 1/2 Red Onion, chopped
  • 2 Cloves Garlic, chopped
  • 1 tbsp. Extra Virgin Olive Oil
  • 2 - 15 oz. Cans Black Beans, rinsed
  • 2 - 15 oz . Cans Chick Peas, rinsed
  • 2 - 15 oz . Cans Kidney Beans, rinsed
  • 1/2 c . Red Wine
  • 28 oz . Crushed Tomatoes
  • 1 tsp . Chili Powder (more if you like it spicy)
  • 1 tsp . Dried Oregano
  • 1 c . Vegetable Broth
  • 1 tsp . Kosher Salt
Instructions
  1. Preheat oven to 425 degrees F. 

  2. Combine the fennel, onion, garlic and oil in a bowl; then place on a baking sheet. Bake 10-15 minutes, then remove from oven and add to your slow cooker.

  3. While the fennel is roasting, rinse all of your beans and add to the slow cooker.
  4. Next, add your wine, tomatoes, chili powder, oregano, salt and vegetable broth.

  5. Mix all ingredients together and cook for 4-6 hours on low or 6-8 hours on warm.

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4 Comments

  1. kirsten
    October 30, 2012 at 9:36 pm - Reply

    I love roasted fennel in spaghetti sauce-I’ll have to try this in chili. Thanks!

    • Carrie's Experimental Kitchen
      November 3, 2012 at 1:21 pm - Reply

      You’re welcome Kirsten 🙂

  2. David
    December 7, 2014 at 3:17 pm - Reply

    It sounds like it would taste good, and I will try it. But it’s quite a stretch to call this a chili recipe when the only chili in it is a teaspoon of powder. When I do make it I will surely add couple of chipotles and a sweet green or red pepper.

    • carrieexpktchn@optonline.net
      December 8, 2014 at 6:31 am - Reply

      I see your point; however for me and my family personally we don’t eat/like peppers and care for overly spicy food. You may certainly add peppers to your recipe and up the chili powder to your liking. That’s what great about recipes, they’re meant to be tweaked to suit the tastes of the individual. Thanks so much for stopping by!

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