Vegan Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
*TVP Yves Veggie Ground Round, 1.5 cupOnions, raw, 1 cup, choppedGreen Peppers (bell peppers), .5 cup, stripsGarlic, 1 cloveRed Ripe Tomatoes, 2 cup, chopped or slicedSweet Corn, Fresh, 1 cupMushrooms, fresh, .5 cup, pieces or slicesCarrots, raw, 1 cup, choppedSpinach, fresh, 2 cupSalt, 1 tbspBasil, 2 tbspOregano, ground, 1 tbspChili powder, 2 tbspCurry powder, 1 tbspAllspice, 1 tbspPaprika, 1 tbspPepper, black, 1 tbsp*Hot Sauce, Tapatio Salsa Picante, 10 tspLentils, 1 cupBarley, pearled, cooked, 1 cup*Brown Rice, long grain, 1 cupBeans, red kidney, 2 cupTomato Sauce, 3 cupWater, tap, 5 cup (8 fl oz)Brown Sugar, 2 tsp packedBlack Olives, 170 grams*Bouillon, Knorr Vegetable, 1/2 cube, 1 serving
Quick boil the red beans, rinse and reserve.
Begin with slow cooker on high setting.
Cook onions, green peppers, and garlic until slightly browned and soft. Add half the hot sauce and the TVP and cook for 10 min., stirring occasionally.
Lower heat to medium, add all other ingredients, stir to combine, cover and allow to simmer 90-120 min.
Add water as needed to develop the thickness you prefer; I like a really chunky chili, so I keep the water to as absolute minimum -- enough that you can stir it, but only a minimum amount of standing water when it boils. Be careful not to burn the bottom.
Serving Size: Makes 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SENNETTORIUM.
Begin with slow cooker on high setting.
Cook onions, green peppers, and garlic until slightly browned and soft. Add half the hot sauce and the TVP and cook for 10 min., stirring occasionally.
Lower heat to medium, add all other ingredients, stir to combine, cover and allow to simmer 90-120 min.
Add water as needed to develop the thickness you prefer; I like a really chunky chili, so I keep the water to as absolute minimum -- enough that you can stir it, but only a minimum amount of standing water when it boils. Be careful not to burn the bottom.
Serving Size: Makes 10 2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SENNETTORIUM.
Nutritional Info Amount Per Serving
- Calories: 226.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,644.3 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 10.4 g
- Protein: 13.0 g
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