Crockpot Vegetarian Chili
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 187.5
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 438.7 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 8.5 g
- Protein: 10.9 g
View full nutritional breakdown of Crockpot Vegetarian Chili calories by ingredient
Introduction
Another version of my vegetarian chili. Another version of my vegetarian chili.Number of Servings: 9
Ingredients
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1 T cilantro
1/4 tsp cocoa powder
1 T. chili powder
2 T brown sugar
2 tsp cumin
1/8 tsp red pepper flakes
1 T minced garlic
1/4 tsp black pepper
1.5 T salt substitiute
3/4 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 chopped fresh tomato (if desired)
1 cup mild salsa
2 cans Private Selection Organic Kidney Beans, drained and rinsed
1 can Bush's Reduced Sodium black beans, drained and rinsed
1 can Muir Glen No Salt Added diced tomatoes
4 T Muir Glen Organic Tomato paste
3/4 cup Morningstar Farms Meal Starters crumbles
1 cup water
Directions
Add all ingredients except cilantro and tomato paste to crockpot and stir together well. Cook on high heat for 4 hours till veggies are tender. Enjoy!
Number of Servings: 9
Recipe submitted by SparkPeople user DEDRACD.
Number of Servings: 9
Recipe submitted by SparkPeople user DEDRACD.
Member Ratings For This Recipe
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DETERMINEDANGI
Do you add the tomato paste right before serving? A half hour before? I am so confused. :) I am new to this whole cooking healthy thing. . . - 1/4/11
Reply from DEDRACD (1/4/11)
I usually add the tomato paste and cilantro right about at the end of the 4-hour cooking time. You can add it any time after the stuff is cooked, as long as its still hot. The cilantro would definately need to wait till just before serving. I hope you like it!