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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 174.4
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 232.6 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 8.8 g
  • Protein: 10.6 g

View full nutritional breakdown of Vegetarian Chili (Low Sodium Version) calories by ingredient
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Vegetarian Chili (Low Sodium Version)

Submitted by: DEDRACD

Introduction

This recipe is for a vegetarian chili using low or reduced sodium ingredients. I've tried to reduce the sodium as much as I could without cooking everything from scratch. Its quick and easy to make and tastes pretty good, too. It has a bit of sweetness to it because of the brown sugar, but you can reduce that if you like. Its great with shredded cheese (optional) and a dollop of light sour cream. Enjoy! This recipe is for a vegetarian chili using low or reduced sodium ingredients. I've tried to reduce the sodium as much as I could without cooking everything from scratch. Its quick and easy to make and tastes pretty good, too. It has a bit of sweetness to it because of the brown sugar, but you can reduce that if you like. Its great with shredded cheese (optional) and a dollop of light sour cream. Enjoy!
Number of Servings: 14

Ingredients

    2 cans Private Selection Organic Kidney beans, drained & rinsed
    1 can Private Selection Tri-bean Blend, drained & rinsed
    1 can Bush's Reduced Sodium Pinto Beans, drained & rinsed
    2 cans Del Monte Petite Cut Tomatoes, No Salt Added
    4 T Hunts No Salt Added Tomato Paste
    2 cups Morningstar Farms Grillers Recipe Crumbles
    1 T olive oil
    4 tsp minced garlic
    1 large onion, chopped
    1 large green bell pepper, chopped
    1/4 tsp cocoa powder
    1 T chili powder
    4 T (1/4 c) brown sugar, unpacked
    2 tsp cumin
    3/4 tsp Morton Salt Substitute
    1 T dried cilantro
    dash of ground red pepper
    1/4 tsp black pepper

    *Note: Private Selection Organic beans are not labled as "Reduced Sodium," but they have nearly half the sodium of the Bush's brand "Reduced Sodium" beans, therefore I used them where I could.

Directions

Heat oil in large pot. Add garlic and cook about 1 minute. Add onion and green pepper; cook till soft. Add tomatoes, sugar, salt substitute, pepper, ground red pepper, cumin, chili powder, and cocoa powder. Bring to a boil over medium-high heat, stirring occasionally. Stir in beans and veggie crumbles, reduce heat. Bring to low boil. Stir in cilantro and serve.

** This can also be made in the crockpot to let flavors meld together.

***Makes about 14 1-cup servings.

Number of Servings: 14

Recipe submitted by SparkPeople user DEDRACD.





TAGS:  Vegetarian Meals |

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