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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 256.0
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 822.3 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 18.2 g
  • Protein: 19.3 g

View full nutritional breakdown of Ruth's vegetarian chili calories by ingredient
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Ruth's vegetarian chili

Submitted by: RUTHXG

Introduction

Delicious--& packed with nutrition (protein, fiber, Vitamin C, copper, folate, manganese, & more!). Cooking time will be considerably shortened if you're not using a slow cooker. Delicious--& packed with nutrition (protein, fiber, Vitamin C, copper, folate, manganese, & more!). Cooking time will be considerably shortened if you're not using a slow cooker.
Number of Servings: 8

Ingredients

    1 lb. dried kidney beans (about 2 1/3 c.; OR 3 cans kidney beans)
    2 qt. water
    1 c. textured soy protein (dry)
    1 large onion, chopped
    1 large green pepper, chopped
    2 cloves garlic, diced
    28-oz. can crushed or diced tomatoes
    1 1/2 t. chili powder
    2 t. basil
    2 t. oregano
    1 t. turmeric
    1/4 t. cayenne pepper
    2 bay leaves

Directions

Soak beans in 2 qt. water overnight or by quick method. (Quick method: bring to boil in large pot, boil 2 mins., allow to rest 1 hour.) Then cook 45 mins. in the same water.

(If using canned beans, skip the above, of course!)

Drain beans, reserving liquid. Combine beans in slow cooker with remaining ingredients; add 2 1/2 c. reserved bean liquid (complete this amount with water as needed). Set on high & cook 4-6 hours. In last half-hour or so, tip lid partly open so that the chili will thicken. Keep an eye on it so that it doesn't dry out.

This chili is only mildly hot to my mouth; adjust chili powder &/or cayenne to your own taste.

Each serving = 1 1/4 c.

Alternate ways to cook:
In slow cooker on LOW for 7-10 hours.
In large pot on stovetop for 45 mins.-1 hour.

Number of Servings: 8

Recipe submitted by SparkPeople user RUTHXG.






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