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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.2
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,040.4 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 8.0 g
  • Protein: 16.2 g

View full nutritional breakdown of Spicy Vegetarian Chili calories by ingredient
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Spicy Vegetarian Chili

Submitted by: RUTHEY01

Introduction

Field Roast Mexican Chipotle is a vegan grain "meat" sausage link made in Seattle, WA. Field Roast Mexican Chipotle is a vegan grain "meat" sausage link made in Seattle, WA.
Number of Servings: 8

Ingredients

    2 cups Small Red Beans
    1 cup Celery, diced
    1 cup Onions, diced
    1 can Del Monte Diced Tomatoes, No Salt Added
    1 cup La Victoria Thick 'N Chunky Salsa, Hot
    2 cans La Victoria Enchilada Sauce
    4 links Field Roast Mexican Chipotle Sausage
    Water

Tips

If you are in a hurry, use 3 cans of red kidney beans and put everything in the pot at the same time and simmer 30 minutes.


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Directions

Sort beans and put in a 5 qt stock pot. Add 2 qts. water and bring to a boil. Reduce heat to med and cook for 15 minutes. Cover, remove from heat and let set 1 hour. Drain, rinse beans and return to pot. Cover with water, 1 inch above the beans. Bring to a boil, reduce heat to medium-low and simmer for 1 hour stirring occasionally.

While beans are cooking, prep onion and celery. Remove casing from the sausages and crumble into small pieces. Saute veggies for 5 minutes then add sausages and continue cooking 5 minutes. Add mixture to beans and continue to simmer 30 minutes. Add the tomatoes, enchilada sauce and salsa. Simmer 30 minutes longer.

Serve with corn bread.



Serving Size: Makes 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RUTHEY01.






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