Slow Cooker Vegetarian Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup olive oil4 medium onions, chopped2 green bell peppers, seeded and chopped2 red bell peppers, seeded and chopped4 cloves garlic, minced1 (14 ounce) package firm tofu, drained and cubed4 (15.5 ounce) cans black beans, drained2 (15 ounce) cans crushed tomatoes1 Tablespoon salt1 teaspoon ground black pepper1 Tablespoon ground cumin6 Tablespoons chili powder2 Tablespoons dried oregano2 Tablespoons distilled white vinegar1 Tablespoon Tabasco sauce, or other brand hot sauce
Heat the olive oil in a large skillet over medium-high heat. Add the onions. Cook and stir until they become soft and translucent. Add the green peppers, red peppers, garlic, and tofu. Cook and stir until vegetables are lightly browned and tender, about 10 minutes.
Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar, and Tabasco sauce. Stir gently and cover. Cook on Low for 6 to 8 hours.
Serving Size: makes 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user PAUL8213.
Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar, and Tabasco sauce. Stir gently and cover. Cook on Low for 6 to 8 hours.
Serving Size: makes 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user PAUL8213.
Nutritional Info Amount Per Serving
- Calories: 370.0
- Total Fat: 18.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,514.5 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 14.4 g
- Protein: 15.6 g