Vegetarian Low Sodium Chili
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
Introduction
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
Ingredients
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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
Directions
*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.
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.