Tex-Mex Veggie Chili

Name: Tex-Mex Veggie Chili Recipe
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 4
Ingredients: 2 cloves garlic; 3-4 teaspoons ground chili powder; 1/2 teaspoon ground cumin; 15 ounce can red kidney beans; 1 cup chopped celery onion and sweet pepper; 1-16 ounce can tomatoes cut up; 1-10 ounce can tomatoes with green chilies; 1 cup vegetable juice; 1- 6 ounce can tomato paste; 1/4 teaspoon salt

Minutes to Prepare: 15
Minutes to Cook: 480

Number of Servings: 4

Ingredients

2 cloves garlic3-4 teaspoons ground chili powder1/2 teaspoon ground cumin15 ounce can red kidney beans1 cup chopped celery, onion and sweet pepper1-16 ounce can tomatoes, cut up1-10 ounce can tomatoes with green chilies 1 cup vegetable juice1- 6 ounce can tomato paste1/4 teaspoon salt

Directions

Drain and rinse the beans. Chop tomatoes. Add all to the crock and cook on low for 8 hours or high for 4 hours.
Can add soy crumbles, cheese and/or sour cream but it will add to fat and calories.

Serving Size: makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user BEBEAR.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 215.9
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 1,383.1 mg
Total Carbs: 43.9 g
Dietary Fiber: 13.8 g
Protein: 11.4 g

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