Slow-cooked Vegan Chili
- Number of Servings: 8
Ingredients
3 cups cooked kidney beans1 cup cooked navy beans1 bottle vegetable juice1 tomato (cut into chunks)1 bell pepper, chopped (remove seeds)2 jalapeno peppers, chopped (remove seeds)1/2 cup mushrooms, sliced1/2 onion, chopped1 tbsp basil1 tbsp salt2 tbsp pepper4 tbsp chili powder2 tsp powdered cayenne pepper or red pepper flakes
Cook down the vegetable juice until it is 1/4 the original volume. (alternative: use canned tomato sauce. it is already thick and doesn't need to be cooked down)
Saute all vegetables together with the basil until tender. Add a little of the juice from the cooked beans, or a little water, if necessary.
Add vegetables, beans and spices to the reduced vegetable juice. Transfer to crockpot and let cook on low all day!
Especially delicious a day or two later!
Number of Servings: 8
Recipe submitted by SparkPeople user ENVOGUE.
Saute all vegetables together with the basil until tender. Add a little of the juice from the cooked beans, or a little water, if necessary.
Add vegetables, beans and spices to the reduced vegetable juice. Transfer to crockpot and let cook on low all day!
Especially delicious a day or two later!
Number of Servings: 8
Recipe submitted by SparkPeople user ENVOGUE.
Nutritional Info Amount Per Serving
- Calories: 174.9
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,240.3 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 13.8 g
- Protein: 10.1 g
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