Crockpot Veg Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 1,272.8
  • Total Fat: 63.0 g
  • Cholesterol: 41.7 mg
  • Sodium: 6,284.3 mg
  • Total Carbs: 129.7 g
  • Dietary Fiber: 41.0 g
  • Protein: 40.7 g

View full nutritional breakdown of Crockpot Veg Chili calories by ingredient


Introduction

No Meat Chili No Meat Chili
Number of Servings: 6

Ingredients

    2 tbsp Chili powder
    0.50 tsp Cumin seed
    1 tbsp Onion powder
    1 tsp Paprika
    0.50 tbsp Basil
    1 tsp Salt
    0.25 cup Garlic
    3 cup pieces Mushrooms, fresh
    1.70 cup Beans, pinto
    0.25 tsp Cayenne Pepper (Ground)
    25 cup Amy's Premium Organic Pasta Sauce - Garlic Mushroom
    1.7 cup Chick Peas
    1. cup Sun Dried Tomatoes
    1 serving Bertolli EVOO (1 tbsp)
    1.7 cup Kidney Beans - Eden Organic - Kidney (by CAREYSAYSUMS)
    4 gram Simply Nature Organic Black Beans rinsed (1/2 cup)

Tips

I try to purchase all low sodium options, if you cannot, please reduce salt or eliminate completely.


Directions

Turn crockpot on high.
Place two jars of sauce in crockpot along with all seasoning (minus one 1/2 tbsp of minced garlic.
Rinse and drain all beans and add to crockpot.
On stove, medium heat, heat minced garlic that was set aside (1/2 tbsp) and EVOO for one min (lightly heat garlic). Add mushrooms and sundried tomatoes.
*Cook mushrooms and sundried tomatoes until both are soft and full of flavor. *I sprinkle seasoning to taste.
Once cooked, add to crockpot.
Cook in crock pot on high 4 hours (stirring 1-2 times in between). Checking taste - may want more garlic, chili, etc.

Serving Size: Makes 6 full bowls of Chili