Vegetarian (Quorn) Slow Cooker Crockpot Chili

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.0
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 790.6 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 9.4 g
  • Protein: 14.8 g

View full nutritional breakdown of Vegetarian (Quorn) Slow Cooker Crockpot Chili calories by ingredient
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Introduction

A tasty, easy, low-calorie, vegetarian (not vegan) chili that freezes and reheats well. A tasty, easy, low-calorie, vegetarian (not vegan) chili that freezes and reheats well.
Number of Servings: 12

Ingredients

    2 packages Quorn Grounds
    1 15 ounce can of Tomato Sauce
    2 cans Red Kidney Beans
    1 packet of Chili Seasoning Mix (Kroger brand used here)

Tips

Consider substituting a combination of black, white, navy, or frozen shelled soybeans (mukimame) for some or all of the kidney beans for a different flavor and consistency.


Directions

Spray earthenware bowl of crockpot or slow cooker with olive oil cooking spray. Add can of tomato sauce to bowl. Add two cans of kidney beans (un-drained) to bowl. Add packet of chili seasoning mix. Stir until smooth. Add frozen Quorn grounds to bowl. Place bowl in cooker and cover with lid and then a dish towel. Set the slow cooker to low and allow to cook for six hours, stirring once after two hours. Serve immediately. Freeze any leftovers in 3/4 cup portions and reheat in microwave when needed.

Serving Size: 3/4 cup

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