Karen's Basic Vegan Chili

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 95.8
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 491.2 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 4.7 g

View full nutritional breakdown of Karen's Basic Vegan Chili calories by ingredient


Introduction

A spicey crock pot chili base to add proteins to A spicey crock pot chili base to add proteins to
Number of Servings: 32

Ingredients

    8 cup Tomato juice, with salt added
    1 cup, sliced Zucchini
    1 serving Roasted Zucchini and Yellow Squash
    .5 large Onions, raw
    2 serving Jalepeno Pepper- 1 pepper (by SRATERMAN)
    2 stalk, large (11"-12" long) Celery, raw
    9 serving Aldi's Spice Club Minced Garlic - 1 tsp (5g) (by THENEWKAREN)
    .5 serving 1 Med. Green Bell Pepper
    .25 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
    1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
    2.25 cup Muir Glen Organic Fire Roasted Diced Tomatos (by TWKYOSCR)
    1 medium Turnips
    2 parsnip (9" long) Parsnips
    4 serving 1 Chipotle Pepper in 1 Tbsp Adobo Sauce (by SNAVELA1)
    5 serving Bush Beans Mild Chili Kidney Beans 130gms 1/2 Cup (by CHASALZ)
    2.5 cup Bush's, Black Beans
    2.5 cup GOYA Chick Peas (Garbonzo Beans)
    2 cup Del Monte Fire Roasted Corn (Canned and Drained) (by DEVILSDOC30)

Tips

don't over fill the crock pot because the vegetables release water and it will leak all over your counter


Directions

chop it all up. open the cans and bottle to tomato juice and throw it in a crock pot.

Serving Size: makes 32 1-cup servings

Number of Servings: 32

Recipe submitted by SparkPeople user WALKIETALKIE.