Amy's vegetarian chili
- Minutes to Prepare:
- Number of Servings: 24
Ingredients
Directions
1 cup TVP1cup hot water or vegetable broth3 T olive oil4 med onions, chopped12 cloves garlic, minced2 teaspoons salt1 teaspoon black pepper1 tsp chili powder2-3 tsp cumin1/2 tsp cinnamon3 T brown sugar15 plum tomatoes, chopped (Can substutute 36-48oz canned diced tomatoes if fresh not in season)One 40 oz can kidney beans2 green bell peppers1 red bell peppers4 carrots, chopped or thinly sliced
Soak TVP in hot liquid x 15 or more minutes. Set aside. Saute onions, carrots, garlic, and TVP in oil until onions are soft and TVP is browned (I usually start the onions 10 minutes before other ingredients, on low to medium heat). Transfer to 6 quart slow cooker. Add all other ingredients. Cook a few hours on high, or all day on low, until veggies are cooked through.
Serving Size: Makes 6 quarts, approx. 24 one-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user IAMWOMAN1.
Serving Size: Makes 6 quarts, approx. 24 one-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user IAMWOMAN1.
Nutritional Info Amount Per Serving
- Calories: 114.2
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 177.8 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 6.1 g
- Protein: 7.6 g
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