Forbidden Forest Chili

Name: Forbidden Forest Chili Recipe
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6
Ingredients: Pinto Beans 1.5 cup; Mushrooms canned drained 1 cup; Canned Diced Tomatoes 2 cup; Tomato Sauce 1.5 cup; Spinach frozen 85 grams; Yves Italian Veggie Ground Round 340 grams; Cumin powder 1 tbsp; Chili powder 1 tsp; Sea Salt 1 tsp; Pepper black 1 dash; Pepper red or cayenne 1 tsp; Olive Oil 1 tbsp

(3)

Minutes to Prepare: 10
Minutes to Cook: 240

Number of Servings: 6

Ingredients

Pinto Beans 1.5 cup Mushrooms, canned, drained 1 cup Canned Diced Tomatoes, 2 cup Tomato Sauce, 1.5 cup Spinach, frozen, 85 grams Yves Italian Veggie Ground Round, 340 gramsCumin powder, 1 tbsp Chili powder, 1 tsp Sea Salt, 1 tsp Pepper, black, 1 dash Pepper, red or cayenne, 1 tsp Olive Oil, 1 tbsp

Directions

Combine all ingredients in slowcooker and cook on low temperature for 4-5 hours.

Makes 5-6 servings approximately 1 cups each.

Number of Servings: 6

Recipe submitted by SparkPeople user BONNIE1970.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 196.3
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 1,387.1 mg
Total Carbs: 26.6 g
Dietary Fiber: 9.5 g
Protein: 17.2 g

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Member Reviews

JULIAGRIBBON
cannot wait to make this one! - 10/24/09
AFM-SPARK
Yow! I'm trying to watch my sodium & the recipe may taste great but the sodium is too high for me. I'm not sure about the Veggie Ground Round's sodium but a good sub for that is firm tofu that has been frozen, thawed and the crumbled. Great sub for ground beef - freezing changes it's texture. - 10/22/09
DERBOPHOTO
This is one of the best chili I have ever tasted!!!
If I did not know it was a veggie chili I would swear there was meat in it! - 10/21/09