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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 179.8
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 533.4 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 9.8 g
  • Protein: 11.2 g

View full nutritional breakdown of Heather's Vegetarian Crock Pot Chili calories by ingredient
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Heather's Vegetarian Crock Pot Chili

Submitted by: ROCKSTAR66

Introduction

Easy and nutritious Easy and nutritious
Number of Servings: 10

Ingredients

    1 tbsp Olive Oil
    1 can Red Kidney Beans, drained and rinsed
    1 can Pinto Beans, drained and rinsed
    1 large Onion, coarsely diced
    1 Green Pepper, seeded and diced
    1 large Red Ripe Tomato, chopped
    2 cloves Garlic, minced
    1 cup Wild Rice
    .75 cup Bob's Red Mill TVP
    2 tbsp Chili powder
    1 tbsp ground Cumin
    1 tbsp Oregano,
    1 Bay Leaf
    1 can Tomato Sauce
    i can Ro-Tel Chili Fixin's
    Water to consistency you desire

Directions

• Easy way that takes the longest: Throw everything into crock pot and let it cook all day.

• If you are short on time: Start with pre-cooked wild rice and throw it into the crock pot with boiling water. Let it sit while you chop and prepare everything else.
Sautee the veggies in a pot with the olive oil until soft. Throw into crock pot, followed by everything else, and your dinner should be done in a couple of hours.
Be sure to remove the bay leaf before serving!

Serves 10. Good with tortilla chips, sour cream, and/or cilantro.

Number of Servings: 10

Recipe submitted by SparkPeople user ROCKSTAR66.






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