Vegetarian Slow Cooker Barbeque Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 15.5oz cans kidney beans, rinsed and drained 1 15.5oz can pinto beans, rinsed and drained 1 19.5oz can balck beans, rinsed and drained1 14.5oz can diced tomatoes1 large onion, chopped 1 green bell pepper, chopped 3 tablespoons chili powder 1 tablespoon ground cumin 1/3 cup low-sodium chicken broth 1-1/2 cups frozen corn1 pkg of Yves veggie ground round (meatless ground beef)3/4 cup barbecue sauce Shredded cheese and reduced-fat sour cream, for topping (optional)
1. In slow cooker, combine kidney, pinto and black beans, diced tomatoes, onion, green pepper, chili powder, cumin, and broth.Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove cover to stir in corn, meat crumbles and barbecue sauce. Cook an additional 30 minutes or until heated through. Top with grated cheese and sour cream, if desired. Serve immediately with fresh bread or salad.
Number of Servings: 8
Recipe submitted by SparkPeople user JENARAGON.
2. Remove cover to stir in corn, meat crumbles and barbecue sauce. Cook an additional 30 minutes or until heated through. Top with grated cheese and sour cream, if desired. Serve immediately with fresh bread or salad.
Number of Servings: 8
Recipe submitted by SparkPeople user JENARAGON.
Nutritional Info Amount Per Serving
- Calories: 393.3
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 899.9 mg
- Total Carbs: 70.3 g
- Dietary Fiber: 22.2 g
- Protein: 24.5 g
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