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Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 263.4
  • Total Fat 2.5 g
  • Saturated Fat 0.3 g
  • Polyunsaturated Fat 1.0 g
  • Monounsaturated Fat 0.9 g
  • Cholesterol 0.0 mg
  • Sodium 472.9 mg
  • Potassium 1,213.5 mg
  • Total Carbohydrate 51.4 g
  • Dietary Fiber 18.6 g
  • Sugars 4.6 g
  • Protein 12.9 g
  • Vitamin A 161.3 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 15.6 %
  • Vitamin C 115.6 %
  • Vitamin D 0.0 %
  • Vitamin E 2.4 %
  • Calcium 12.4 %
  • Copper 20.3 %
  • Folate 32.8 %
  • Iron 22.7 %
  • Magnesium 22.4 %
  • Manganese 38.3 %
  • Niacin 11.0 %
  • Pantothenic Acid 6.9 %
  • Phosphorus 23.3 %
  • Riboflavin 12.9 %
  • Selenium 4.7 %
  • Thiamin 19.8 %
  • Zinc 9.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Slow Cooker Vegetarian Chili

View the full Slow Cooker Vegetarian Chili Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Vegetarian Chili

163 calories of kidney beans DRAINED RINSED, (5.78 oz)

31 calories of Butternut Squash, (0.38 cup, cubes)

23 calories of Del Monte Sodium Free Diced Tomatoes, (3.63 oz)

12 calories of Onions, raw, (0.19 cup, chopped)

10 calories of Canola Oil, (0.25 1tsp)

7 calories of Yellow Peppers (bell peppers), (0.13 pepper, large (3-3/4" long, 3" dia))

6 calories of Chili powder, (0.25 tbsp)

5 calories of Carrots, raw, (0.09 cup, strips or slices)

4 calories of Homemade Vegetable Stock, (0.13 cup)

2 calories of Cumin seed, (0.25 tsp)

2 calories of Celery, raw, (0.25 stalk, medium (7-1/2" - 8" long))

1 calories of Garlic, (0.25 clove)

0 calories of Pepper, red or cayenne, (0.03 tsp)


Nutrition & Calorie Comments  

Loved this! Didn't have time to put in the crockpot but it was tasty nonetheless. I tripled the spices, added garbanzo beans, omitted the squash, added 1/4C of pumpkin puree and used 1/2C water. So delicious! Mine came out to be 195 calories per serving. Submitted by:
HOPEGRACEFAITH

(5/1/12)
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This was fabulous! I loved all of the flavors and colors, and it's a great source of fiber. I added reduced fat shredded cheese to each bowl for added protein and flavor. It freezes well in individual portions. Submitted by:
GAILP215

(2/18/12)
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Made recipe 3 times, my best makeover entailed: lower sodium (less than 100mg/serving) by using re-hydrated dried beans, low sodium veggie broth, 1/2 no salt added canned tomatoes & 1/2 fresh diced tomatoes, removed the flakes, used mild version of chili powder and added oregano. Submitted by:
GARBLEDEEGOOK

(2/15/12)
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Loved this! So easy, makes a ton of food, and it tastes great!! We changed:
- 15 oz can of crushed tomatoes (instead of 28oz),
- added 1 cup Heinz chili sauce, & 1 can fire roasted tomatoes
- 2 lbs. ground fat-free turkey
- beef stock rather than veggie (was on-hand)
- Sprinkle of smoked pa
Submitted by:
JOKR23

(2/7/12)
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