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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 212.1
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 818.6 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 11.8 g
  • Protein: 10.5 g

View full nutritional breakdown of Vegan Crockpot Chili calories by ingredient
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Vegan Crockpot Chili

Submitted by: AOGOAE


Number of Servings: 5

Ingredients

    Beans, pinto, 1 cup
    Beans, red kidney, 2 cup dry
    *Brown Rice, long grain, 1 cup
    Onions, raw, 1 large
    olive oil, less than 1tsp
    Tomato Sauce, 1.5 cup
    2 cloves garlic.
    1 tsp cumin
    1 tsp chili powder
    salt and pepper
    5c water
    bell pepper, potato, whole tomatos (fresh and/or canned), carrots - optional

Directions

Soak 3c of beans overnight, covered, in plenty of water. You can add any type of dried beans you like, try black beans, white kidney, etc.
Drain the beans and rinse again to remove any remaining debris. Add them to a large crockpot.
Slice the onions and sautee with a little olive oil in a large pan with the minced garlic cloves. I used a Misto sprayer so barely used any oil. Add the cumin and chili powder. Add any of your optional vegetables, like bell pepper, potato and tomato and sautee until everything is soft. Add to the crock pot.
Add the rice, water and tomato sauce and cook for 4-8 hours on low. Season with salt and pepper as needed.
Each serving is about 1c. This recipe is great to freeze for later.

Number of Servings: 5

Recipe submitted by SparkPeople user CELLO10STAR.






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