Black & White Chili (Vegetarian), Crock Pot Style
, Crock Pot Style Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 131.2
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 254.4 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 8.3 g
- Protein: 13.5 g
View full nutritional breakdown of Black & White Chili (Vegetarian), Crock Pot Style calories by ingredient
Introduction
It's winter so it's a good time for Chili. I only had white and black beans and only a little less than a cup each...so I combined them. It turned out delicious! It's winter so it's a good time for Chili. I only had white and black beans and only a little less than a cup each...so I combined them. It turned out delicious!Number of Servings: 10
Ingredients
-
• *black bean, .75 cup (soaked overnight)
• dry white bean, 0.75 cup (soaked overnight)
• Celery, raw, .75 cup, diced
• Carrots, raw, .5 cup, chopped
• Onions, raw, 1 medium (2-1/2" dia)
• Red Ripe Tomatoes, 1.5 medium whole (2-3/5" dia)
• Garlic, 3 clove
• Jalapeno Peppers, 1 pepper
• Cilantro, raw, 6 tbsp (1/2 bunch)
• Crimini Mushrooms, fresh, 4 medium (=1/2cup when chopped fine in food processor)
• Bob's Red Mill TVP, 1.5 cup
• (Vegan) Worcestershire Sauce, 3 tsp
• Soy sauce (tamari), 2 tbsp
• Chili powder, 1.5 tbsp
• Cumin powder, 1.5 tbsp
• *Pepper, white, 2 tsp
• Water, tap, 3 cup (8 fl oz)
Directions
Procedure:
1. Dump soaked beans into the crock pot (CP), cover w/ water and turn heat up to Hi.
2. Chop fine celery & carrots in food processor. Rough chop the onion. Combine in a small bowl and set aside.
3. Chop the tomatoes in the food processor, add to beans in CP.
4. Chop garlic, jalapeno and cilantro in food processor. Add to beans in CP.
5. Chop mushrooms in food processor and add to beans in CP
6. Add dry spices. Stir.
7. Add TVP. Stir.
8. Add just enough water to cover, plus 1/2 inch (allows for beans and tvp expansion)
9. Cook on Hi for 4 hours. (This is where I maybe messed up. Cook on Hi for 45 mins and the remainder on Lo? Not sure. Next round we'll try a different time.)
*Served with warm garlic toast and little shredded cheddar. Calories and fat from toast and cheddar not included.
Number of Servings: 10
Recipe submitted by SparkPeople user S_PRESS.
1. Dump soaked beans into the crock pot (CP), cover w/ water and turn heat up to Hi.
2. Chop fine celery & carrots in food processor. Rough chop the onion. Combine in a small bowl and set aside.
3. Chop the tomatoes in the food processor, add to beans in CP.
4. Chop garlic, jalapeno and cilantro in food processor. Add to beans in CP.
5. Chop mushrooms in food processor and add to beans in CP
6. Add dry spices. Stir.
7. Add TVP. Stir.
8. Add just enough water to cover, plus 1/2 inch (allows for beans and tvp expansion)
9. Cook on Hi for 4 hours. (This is where I maybe messed up. Cook on Hi for 45 mins and the remainder on Lo? Not sure. Next round we'll try a different time.)
*Served with warm garlic toast and little shredded cheddar. Calories and fat from toast and cheddar not included.
Number of Servings: 10
Recipe submitted by SparkPeople user S_PRESS.