Vegetarian Low Sodium Chili

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 179.6
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 327.7 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 10.5 g
  • Protein: 14.7 g

View full nutritional breakdown of Vegetarian Low Sodium Chili calories by ingredient
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If you're vegetarian, but you can't have chili without meat, this one's for you! If you're vegetarian, but you can't have chili without meat, this one's for you!
Number of Servings: 12


    3 cups (one package) Boca Meatless Crumbles
    1 can Nature's Basket Great Northern Beans
    1 can Nature's Basket Black Beans
    1 can Nature's Basket Red Kidney Beans
    2 cans Hunt's no-salt-added Diced Tomatoes
    2 cans Hunt's no-salt-added Tomato Paste
    1 cup jarred jalapenos, drained


*This recipe is done in a slow cooker

1. Add Boca Crumbles and 1 can tomatoes (with liquid). Add tomato paste, and evenly coat crumbles.
2.In a strainer, drain and rinse all beans and 1 can tomatoes. Add to Crumbles/tomato mix.
3. Chop 1 cup of jarred jalapenos, drained.
4. Add the chopped jalapenos, and whatever juice was released, with the beans and crumbles.
5. Stir into an even mix.
6. Cook for 6 hours on low heat, stirring every hour.

Makes 12-1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user PRETTYKITTY26.

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