Carly's Slow Cooker Vegetarian Chili

Name: Carly''s Slow Cooker Vegetarian Chili Recipe
Yield: 5
Ingredients: 2 small cans of canned mushrooms; 1 can of chickpeas drained and rinsed; 1 can of kidney beans drained and rinsed; 1 can of pinto beans in chili sauce; 3/4 cup of TVP; 1 can of tomato paste; 1 can of petite diced tomatoes; 1 cup of no-chicken broth (or broth of choice); 1/2 Tbsp of ground cumin; 1/2 Tbsp of chili powder; 1 Tbsp dried cilantro; 1/2 Tbsp garlic powder (or 1 cup of chopped onions); 1 carrot grated (optional)

Number of Servings: 5

Ingredients

2 small cans of canned mushrooms1 can of chickpeas, drained and rinsed1 can of kidney beans, drained and rinsed1 can of pinto beans in chili sauce3/4 cup of TVP1 can of tomato paste1 can of petite diced tomatoes1 cup of no-chicken broth (or broth of choice)1/2 Tbsp of ground cumin1/2 Tbsp of chili powder1 Tbsp dried cilantro1/2 Tbsp garlic powder (or 1 cup of chopped onions)1 carrot, grated (optional)

Directions

Combine all ingredients in a 6-quart crock pot. Stir, and cook on low for at least 4 hours.

Makes 5 1/2 servings.

Number of Servings: 5.5

Recipe submitted by SparkPeople user CARLY783.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 376.2
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 1,617.7 mg
Total Carbs: 67.3 g
Dietary Fiber: 19.9 g
Protein: 25.0 g

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