Vegetarian Chili, Melanie Smith's

Name: Vegetarian Chili, Melanie Smith''s Recipe
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 6
Ingredients: *3 cups hot-style tomato juice or hot-style vegetable juice; *2 15-ounce cans red kidney beans rinsed and drained.; *1 15.5-ounce can whole kernel corn drained.; *1 14.5 ounce can chunky chili-style tomatoes or one 14.5 ounce can Mexican-style stewed tomatoes undrained.; 1 C chopped onion; 1 C chopped green sweet pepper; 1 C chopped celery; 1 clove garlic minced; 1 to 2 teaspoons chili powder; 1/4 tsp salt; 1/4 tsp ground black pepper; (We add a handful of matchstick carrots at my house)

Minutes to Prepare: 20
Minutes to Cook: 300

Number of Servings: 6

Ingredients

*3 cups hot-style tomato juice or hot-style vegetable juice*2 15-ounce cans red kidney beans, rinsed and drained.*1 15.5-ounce can whole kernel corn, drained.*1 14.5 ounce can chunky chili-style tomatoes or one 14.5 ounce can Mexican-style stewed tomatoes, undrained.1 C chopped onion1 C chopped green sweet pepper1 C chopped celery1 clove garlic, minced1 to 2 teaspoons chili powder1/4 tsp salt1/4 tsp ground black pepper (We add a handful of matchstick carrots at my house)

Directions

Makes 6 hearty servings. In a 4 or 4.5 quart slow cooker, place all ingredients. Stir to combine. Cover. Cook on low setting for 9-10 hours or high-heat setting for 4.5-5 hours. We like to eat this with the following options on top: green onions, lettuce, low fat cheese, fat-free sour cream and bran flakes for crunch.

Number of Servings: 6

Recipe submitted by SparkPeople user MELANIERDH.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 229.3
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 941.9 mg
Total Carbs: 44.8 g
Dietary Fiber: 12.1 g
Protein: 12.5 g

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