Rebecca's Veggie Chili

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.5
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 353.8 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 10.3 g
  • Protein: 10.9 g

View full nutritional breakdown of Rebecca's Veggie Chili calories by ingredient


Introduction

An easy chili for the non-meat eater. I make this for pot lucks (holds well in a crock-pot) and always get someone asking for the recipe. An easy chili for the non-meat eater. I make this for pot lucks (holds well in a crock-pot) and always get someone asking for the recipe.
Number of Servings: 12

Ingredients

    1 can Dark Red Kidney Beans
    1 can Red Kidney Beans
    1 can Black Beans
    1 can White Beans
    1 can Yellow Corn
    1 can Diced Tomatoes
    1 can Crushed Tomatoes
    1 package of 2-Alarm Chili Mix

Directions

Drain all cans of beans and the can of corn. Put all of the ingredients into a crock-pot, stir until the chili mix is blended. Put on low for 6 to 8 hours (overnight for a potluck, while you're at work for dinner). Top with your favorite chili toppings. Yields 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user FLOWERFOLLOWER.