Parrano Vegeroni Chili Recipe

Parrano Vegeroni  Chili picture




 Canned black beans16 Ounce, drained, rinsed (1 Can)
 Canned garbanzo beans15 Ounce, drained (1 Can)
 Canned kidney beans15 Ounce, drained and rinsed (1 Can)
 Canned white beans15 Ounce, drained, rinsed (1 Can)
 Canned diced tomatoes14 Ounce (1 Can)
 Canned tomato paste8 Ounce (1 Can)
 Chopped celery1 Cup (16 tbs)
 Chopped red onion1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), minced
 Chili powder1⁄2 Teaspoon
 Chicken broth2 Cup (32 tbs)
 Elbow macaroni3⁄4 Cup (12 tbs)
 Parrano cheese1 Cup (16 tbs), shredded
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 664 Calories from Fat 114

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 34.2 mg

Sodium 2031.4 mg84.6%

Total Carbohydrates 110 g36.6%

Dietary Fiber 24.9 g99.6%

Sugars 18.8 g

Protein 33 g65.2%

Vitamin A 40.9% Vitamin C 48.3%

Calcium 70.8% Iron 51.6%

*Based on a 2000 Calorie diet


1. Add all ingredients, except the macaroni noodles and cheese, into a large crockpot. Stir to mix ingredients thoroughly.
2. Turn crockpot setting to low for 6 – 8 hours.
3. Add macaroni noodles 15 minutes before serving. The noodles will cook in the liquid of the chili. Once noodles are cooked add the Parrano cheese and stir to combine.
4.Serve in bowls with a dollop of sour cream.

This recipe was contributed by Parrano. To learn more information about Parrano visit