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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.2
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 538.7 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 8.2 g
  • Protein: 7.3 g

View full nutritional breakdown of Vegan Chili Take 2 - Crockpot version calories by ingredient
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Vegan Chili Take 2 - Crockpot version

Submitted by: SMBRYCE1
Vegan Chili Take 2 - Crockpot version

Introduction

thought I'd try a recipe with less beans, replaced with sprouted wheat berries and sprouted lentils thought I'd try a recipe with less beans, replaced with sprouted wheat berries and sprouted lentils
Number of Servings: 8

Ingredients

    Canned Tomatoes, 2 cup
    Water, tap, 2 cup (8 fl oz)
    Tomato Paste, 0.25 cup
    Tomato Sauce, .5 cup
    Beans, black, 1.5 cup
    Wheat germ, crude, .25 cup
    Lentils, .5 cup
    Zucchini, 2 cup, sliced
    Red Peppers (bell peppers), 1 large pepper
    Sweet potato, 1 cup, cubes
    Red Onions, raw, 1 cup, chopped
    Garlic, 3 cloves
    Paprika, 1 tbsp
    Chili powder, 2 tbsp
    Pepper, black, 1 tsp
    Salt, 1 tsp

Tips

If your chili is too thick, add some water, if it's not thick enough, add more tomato paste or you can add a little bit of coconut flour which is a very good thickener. Make sure to add the tomato paste or coconut flour's nutrition value when you calculate if you add these.


Directions

Put 1 large can whole pear tomatoes (about 2 cups) and liquid in crock pot and smash against sides a bit
Add 1/4 cup tomato paste, 1/2 cup tomato sauce, and 1 can black beans including liquid (about 1 1/2 cups black beans) 1/2 cup sprouted wheat berries (sprouted 24 hours) 1 cup sprouted lentil (sprouted overnight) all in the crock pot and turn the crock pot on high but leave the lid off.

Chop 2 zucchini (about 2 cups worth) 1 large red bell pepper, 1 medium sweet potato (about 1 cup cubes) and add to crock pot

chop 1 red onion (about 1 cup) mince 3 cloves garlic, and cook in 1 Tablespoon olive oil until the red onion is slightly see through, but not caramelized yet (not brown) Add to crock pot along with 1 Tablespoon Paprika, 2 Tablespoons Chili Powder, 1.5 teaspoons freshly crushed black pepper and 1 teaspoon sea salt

Cover and let cook for 4 hours until thickened, taste and salt to your preference.

Serving Size: Makes about 8, 1 cup servings






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