Vegetarian Chili, Melanie Smith's

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.3
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 941.9 mg
  • Total Carbs: 44.8 g
  • Dietary Fiber: 12.1 g
  • Protein: 12.5 g

View full nutritional breakdown of Vegetarian Chili, Melanie Smith's calories by ingredient


Introduction

Even my husband who is very anti-vegetarian foods LOVES this chili recipe. There is a decent variety of vitamins represented in this recipe as well. Even my husband who is very anti-vegetarian foods LOVES this chili recipe. There is a decent variety of vitamins represented in this recipe as well.
Number of Servings: 6

Ingredients

    *3 cups hot-style tomato juice or hot-style vegetable juice
    *2 15-ounce cans red kidney beans, rinsed and drained.
    *1 15.5-ounce can whole kernel corn, drained.
    *1 14.5 ounce can chunky chili-style tomatoes or one 14.5 ounce can Mexican-style stewed tomatoes, undrained.
    1 C chopped onion
    1 C chopped green sweet pepper
    1 C chopped celery
    1 clove garlic, minced
    1 to 2 teaspoons chili powder
    1/4 tsp salt
    1/4 tsp ground black pepper
    (We add a handful of matchstick carrots at my house)

Directions

Makes 6 hearty servings. In a 4 or 4.5 quart slow cooker, place all ingredients. Stir to combine. Cover. Cook on low setting for 9-10 hours or high-heat setting for 4.5-5 hours. We like to eat this with the following options on top: green onions, lettuce, low fat cheese, fat-free sour cream and bran flakes for crunch.

Number of Servings: 6

Recipe submitted by SparkPeople user MELANIERDH.