Veggie Chili
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 221.3
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 472.9 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 13.2 g
- Protein: 14.3 g
View full nutritional breakdown of Veggie Chili calories by ingredient
Introduction
High in fiber and protein - helps you to feel full without eating many calories. High in fiber and protein - helps you to feel full without eating many calories.Number of Servings: 10
Ingredients
-
30 oz. canned tomatoes (but fresh are better)
8 oz. canned green chili (again, fresh is better)
(Can substitute cans of Ro-tel for tomatoes and green chili if desired)
8 cups of cooked pinto or kidney beans (I like to prepare dry beans, but cans are faster)
4 cups broth (beef or veggie)
1 onion, chopped (but add more if desired)
5 cloves minced garlic
Chipotle chili powder to taste
Regular chili powder to taste
Cumin to taste
Tips
Using canned foods is quicker, but higher in sodium and less tasty. I didn't even try to give quantities for the chili powders and cumin because I like my chili pretty spicy and I'm not sure what others would consider "normal."
Directions
Place ingredients in a crock pot and cook on low for 4-6 hours or until it seems done.
If you want / need it faster, put it in a pot on the stove, bring it to a boil, and then turn down to simmer for about half an hour. Simmer longer if you want it thicker.
Serving Size: Makes 10 1.5-cup servings
If you want / need it faster, put it in a pot on the stove, bring it to a boil, and then turn down to simmer for about half an hour. Simmer longer if you want it thicker.
Serving Size: Makes 10 1.5-cup servings