Craig's Vegetarian Chili

Craig's Vegetarian Chili
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 131.9
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 490.4 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 7.8 g
  • Protein: 7.5 g

View full nutritional breakdown of Craig's Vegetarian Chili calories by ingredient
Submitted by:


Delicious hearty wont miss the meat at all! Delicious hearty wont miss the meat at all!
Number of Servings: 28


    2 -28 oz cans diced tomatoes
    3 -15 oz cans black beans, drained and rinsed
    3 -15 oz dark red kidney beans, drained and rinsed
    2 medium green bell peppers, sliced in chunks
    2 medium yellow bell peppers, sliced in chunks
    2 medium red bell peppers, sliced in chunks
    5 medium yellow onions,sliced in chunks
    1 8oz can tomato sauce
    Carroll Shelby's Original Texas Brand Chili Kit


This recipe is so popular in our family we make this large amount, portion, and freeze in single serving containers.
We thoroughly rinse the beans, so sodium amounts listed here are higher than actual.


Put tomato sauce, 8 oz water, and entire contents of chili seasoning kit into a 7 quart crock pot, set on high. Stir. Add diced tomatoes and their juice, mix. Allow to get hot. Add peppers and onions and mix. Pour drained and rinsed beans on top of the items in the crock pot. do not mix in. After an hour or so..when sides begin to bubble..stir in beans. Cook until hot and bubbling.

Serving Size: Makes 7 quarts, or 28 one cup servings

Number of Servings: 28

Recipe submitted by SparkPeople user CHARWARD.

Rate This Recipe