Slow Cooker Vegetarian Chili

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 370.0

Total Fat: 18.0 g
Cholesterol: 0.0 mg
Sodium: 1,514.5 mg
Total Carbs: 43.2 g
Dietary Fiber: 14.4 g
Protein: 15.6 g

View full nutritional breakdown of Slow Cooker Vegetarian Chili calories by ingredient

Introduction

This is my favorite version of chili out there. It's 100% vegetarian with the tofu and black beans, but just as satisfying as a regular chili. This is my favorite version of chili out there. It's 100% vegetarian with the tofu and black beans, but just as satisfying as a regular chili.

Minutes to Prepare: 45

Minutes to Cook: 360

Number of Servings: 8

Ingredients

1/2 cup olive oil

4 medium onions, chopped

2 green bell peppers, seeded and chopped

2 red bell peppers, seeded and chopped

4 cloves garlic, minced

1 (14 ounce) package firm tofu, drained and cubed

4 (15.5 ounce) cans black beans, drained

2 (15 ounce) cans crushed tomatoes

1 Tablespoon salt

1 teaspoon ground black pepper

1 Tablespoon ground cumin

6 Tablespoons chili powder

2 Tablespoons dried oregano

2 Tablespoons distilled white vinegar

1 Tablespoon Tabasco sauce, or other brand hot sauce

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the onions. Cook and stir until they become soft and translucent. Add the green peppers, red peppers, garlic, and tofu. Cook and stir until vegetables are lightly browned and tender, about 10 minutes.

Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar, and Tabasco sauce. Stir gently and cover. Cook on Low for 6 to 8 hours.

Serving Size: makes 8 bowls

Number of Servings: 8

Recipe submitted by SparkPeople user PAUL8213.