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Tuesday, October 30, 2012

Roasted Fennel & 3 Bean Chili

I know I've mentioned this before, but I'm always looking for new ways to prepare some of our favorite meals, like my latest version of this vegetarian chili with roasted fennel and three types of beans. And since tomorrow is Halloween and you'll either be busy handing out candy or Trick or Treating, I'm sure your time will be limited in the kitchen. This dish takes only 15 minutes to prepare, then plug in the 'ol slow cooker and let it do the rest of the work for you! This chili was loaded with flavor and smelled even better while cooking away all day in my kitchen. 

Roasted Fennel & 3 Bean Chili (Slow Cooker)
1 Fennel Bulb, chopped
1/2 Red Onion, chopped
2 Garlic Cloves, chopped
1 tbsp. Extra Virgin Olive Oil
2 - 15oz. Cans Black Beans
2 - 15oz. Cans Chick Peas
2 - 15oz. Cans Kidney Beans
1/2 c. Red Wine
28oz. Crushed Tomatoes (I used Hunts)
1 tsp. Chili Powder (more if you like it spicy)
1 tsp. Dried Oregano
1 c. Vegetable Broth
1 tsp. Kosher Salt

1. Mix together the fennel, onion, garlic and oil, then place on a baking sheet. Bake at 425 for 10-15 minutes, then remove from oven and add to your slow cooker. 
2. While the fennel is roasting, rinse all of your beans and add to the slow cooker. 
3. Next, add in your wine, tomatoes, chili powder, oregano, salt and vegetable broth. 
4. Mix all ingredients together and cook for 4-6 hours on low or 6-8 hours on warm. Serves 8. 

*Nutritional Information per Serving: Calories 434, Carbs 76.9g, Fat 4.1g, Protein 22.6g, Fiber 22.7g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.



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


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