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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 258.9
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,080.4 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 15.6 g
  • Protein: 9.9 g

View full nutritional breakdown of Veggie Crock Pot Chili calories by ingredient
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Veggie Crock Pot Chili

Submitted by: NERDMIGA


Number of Servings: 6

Ingredients

    Garlic, 2 cloves (remove)
    *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)
    Carrots, raw, 2 large (7-1/4" to 8-1/2" long) (remove)
    Hominy, 1.75 cup (remove)
    Beans, red kidney, 3.5 cup (remove)
    *Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 7 serving (remove)
    Water, tap, 0.5 cup (8 fl oz) (remove)
    Chili powder, 1.5 tbsp (remove)
    *Cumin seed, 1 tsp (remove)
    *Crushed Red Pepper Flakes, 0.5 tsp (remove)
    *Cayenne Pepper, 1 tsp (remove)
    *Condiments: Tobasco Sauce (McIlhenny), 1 tsp (remove)
    Tomato Sauce, 1 cup (remove)

Directions

Chop pepper and thinly slice the carrots. Then combine all ingredients to a crock pot. Cook on low for 6-8 hours.

Serving Size: 6 servings (I believe 12 oz bowls)

Number of Servings: 6

Recipe submitted by SparkPeople user NERDMIGA.






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