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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 157.8
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 821.6 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 8.1 g
  • Protein: 10.4 g

View full nutritional breakdown of Vegetarian/Vegan Chili calories by ingredient
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Vegetarian/Vegan Chili

Submitted by: CHERYLKEMP

Introduction

Unfortunately the canned beans give this recipe a lot of sodium, but it also makes it very quick and easy.

Yields 15 1 cup servings
Unfortunately the canned beans give this recipe a lot of sodium, but it also makes it very quick and easy.

Yields 15 1 cup servings

Number of Servings: 15

Ingredients

    4 14.5 oz cans Diced Tomato
    2 15.5 oz cans Kidney Beans, drained and rinsed
    2 16 oz cans Bush's Chili beans
    14 oz pkg of Gimmie Lean Ground Beef Style Veggie Protein
    1 large onion, chopped

Directions

In a large stockpot, combine all the beans and tomatoes. Bring to a light boil then reduce to a simmer.

Break up the veggie protein into desired consistency. In a separate pan, saute onion for a couple of minutes. Add veggie protein and break apart more if needed and cook for an additional couple of minutes.

Add onion/veggie mix to the stockpot. Leave on the heat for an additional 15 minutes or longer if desired.

Garnish with veggie chees and an alternative sour cream if desired.

Number of Servings: 15

Recipe submitted by SparkPeople user CKNITS.






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