Vegetarian Crock Pot Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups of Textured Vegetable Protein (TVP)2 cups vegetable broth1 tbsp soy sauce1 tbsp Worchester sauce1/2 onion, chopped3 cloves garlic, minced1/4 tsp red pepper flakes1 tbsp oil1 tbsp chili powder1/2 tsp cumin1/2 tsp black pepper2 stalks celery, chopped1 green bell pepper, chopped1 jalapeno pepper, chopped (more depending on taste)2 bay leaves1 tsp oregano2 (16 ounce) can tomatoes, chopped1 (4 ounce) cans chopped green chile peppers, drained3/4 cups vegetable broth1 (15 ounce) can black beans, drained1 (15 ounce) can garbanzo beans, drained1 (15 ounce) can red kidney beans, drainedParsley or cilantro to garnishGraded cheese or Low Fat sour cream optional. (not included in nutritional facts)
Bring 2 cups vegetable broth to a boil and pour over TVP flakes with soy sauce and Worchester sauce, set aside.
Sautee the onion, garlic and red pepper flakes until the onion is soft, about 3 to 5 minutes. Add the chili powder and cumin and cook for two more minutes.
Place the onions and the remaining ingredients in the crock pot, stirring to combine.
Cover and cook on low for 6 to 8 hours.
Serve with garnish of chopped parsley or cilantro, cheese or sour cream optional.
Makes 12 - 1 cup serving sizes
Number of Servings: 12
Recipe submitted by SparkPeople user FOXFIRE26.
Sautee the onion, garlic and red pepper flakes until the onion is soft, about 3 to 5 minutes. Add the chili powder and cumin and cook for two more minutes.
Place the onions and the remaining ingredients in the crock pot, stirring to combine.
Cover and cook on low for 6 to 8 hours.
Serve with garnish of chopped parsley or cilantro, cheese or sour cream optional.
Makes 12 - 1 cup serving sizes
Number of Servings: 12
Recipe submitted by SparkPeople user FOXFIRE26.
Nutritional Info Amount Per Serving
- Calories: 229.1
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 598.0 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 10.6 g
- Protein: 15.2 g
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