Heather's Vegetarian Crock Pot Chili
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 179.8
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 533.4 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 9.8 g
- Protein: 11.2 g
View full nutritional breakdown of Heather's Vegetarian Crock Pot Chili calories by ingredient
Introduction
Easy and nutritious Easy and nutritiousNumber of Servings: 10
Ingredients
-
1 tbsp Olive Oil
1 can Red Kidney Beans, drained and rinsed
1 can Pinto Beans, drained and rinsed
1 large Onion, coarsely diced
1 Green Pepper, seeded and diced
1 large Red Ripe Tomato, chopped
2 cloves Garlic, minced
1 cup Wild Rice
.75 cup Bob's Red Mill TVP
2 tbsp Chili powder
1 tbsp ground Cumin
1 tbsp Oregano,
1 Bay Leaf
1 can Tomato Sauce
i can Ro-Tel Chili Fixin's
Water to consistency you desire
Directions
• Easy way that takes the longest: Throw everything into crock pot and let it cook all day.
• If you are short on time: Start with pre-cooked wild rice and throw it into the crock pot with boiling water. Let it sit while you chop and prepare everything else.
Sautee the veggies in a pot with the olive oil until soft. Throw into crock pot, followed by everything else, and your dinner should be done in a couple of hours.
Be sure to remove the bay leaf before serving!
Serves 10. Good with tortilla chips, sour cream, and/or cilantro.
Number of Servings: 10
Recipe submitted by SparkPeople user ROCKSTAR66.
• If you are short on time: Start with pre-cooked wild rice and throw it into the crock pot with boiling water. Let it sit while you chop and prepare everything else.
Sautee the veggies in a pot with the olive oil until soft. Throw into crock pot, followed by everything else, and your dinner should be done in a couple of hours.
Be sure to remove the bay leaf before serving!
Serves 10. Good with tortilla chips, sour cream, and/or cilantro.
Number of Servings: 10
Recipe submitted by SparkPeople user ROCKSTAR66.