Vegetarian Slow Cooker Barbeque Chili

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 393.3

Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 899.9 mg
Total Carbs: 70.3 g
Dietary Fiber: 22.2 g
Protein: 24.5 g

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

Introduction

This is a very hearty chili recipes, with 3 kinds of beans and veggie ground round. Serve with fresh bread or salad. Is very low fat, and loaded with nutrients and protein! This is a very hearty chili recipes, with 3 kinds of beans and veggie ground round. Serve with fresh bread or salad. Is very low fat, and loaded with nutrients and protein!

Minutes to Prepare: 10

Minutes to Cook: 270

Number of Servings: 8

Ingredients

2 15.5oz cans kidney beans, rinsed and drained

1 15.5oz can pinto beans, rinsed and drained

1 19.5oz can balck beans, rinsed and drained

1 14.5oz can diced tomatoes

1 large onion, chopped

1 green bell pepper, chopped

3 tablespoons chili powder

1 tablespoon ground cumin

1/3 cup low-sodium chicken broth

1-1/2 cups frozen corn

1 pkg of Yves veggie ground round (meatless ground beef)

3/4 cup barbecue sauce

Shredded cheese and reduced-fat sour cream, for topping (optional)

Directions

1. In slow cooker, combine kidney, pinto and black beans, diced tomatoes, onion, green pepper, chili powder, cumin, and broth.Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. Remove cover to stir in corn, meat crumbles and barbecue sauce. Cook an additional 30 minutes or until heated through. Top with grated cheese and sour cream, if desired. Serve immediately with fresh bread or salad.

Number of Servings: 8

Recipe submitted by SparkPeople user JENARAGON.