Amy's vegetarian chili

Amy's vegetarian chili
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 114.2
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 177.8 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 7.6 g

View full nutritional breakdown of Amy's vegetarian chili calories by ingredient


Introduction

Tasty, healthy, filling chili. I keep mine a little less spicy - feel free to add cayenne or more chili powder, as you dare. Tasty, healthy, filling chili. I keep mine a little less spicy - feel free to add cayenne or more chili powder, as you dare.
Number of Servings: 24

Ingredients

    1 cup TVP
    1cup hot water or vegetable broth
    3 T olive oil
    4 med onions, chopped
    12 cloves garlic, minced
    2 teaspoons salt
    1 teaspoon black pepper
    1 tsp chili powder
    2-3 tsp cumin
    1/2 tsp cinnamon
    3 T brown sugar
    15 plum tomatoes, chopped (Can substutute 36-48oz canned diced tomatoes if fresh not in season)
    One 40 oz can kidney beans
    2 green bell peppers
    1 red bell peppers
    4 carrots, chopped or thinly sliced

Tips

Serve with chopped cilantro; sour cream optional. I sometimes use a dollop of Greek yogurt instead.


Directions

Soak TVP in hot liquid x 15 or more minutes. Set aside. Saute onions, carrots, garlic, and TVP in oil until onions are soft and TVP is browned (I usually start the onions 10 minutes before other ingredients, on low to medium heat). Transfer to 6 quart slow cooker. Add all other ingredients. Cook a few hours on high, or all day on low, until veggies are cooked through.

Serving Size: Makes 6 quarts, approx. 24 one-cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user IAMWOMAN1.