Vegetarian Chili
Recipe: #8011
February 05, 2013
Categories: Chili, Beans, Game/Sports Day, Slow Cooker, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Kidney Beans, Vegetarian Dinner, Vegan Dinner, more
"Tired of eating a carnivore lifestyle? this may be a great recipe for your starting point, trust me you won't even miss the meat. Add in some soy crumbles for meat texture and chopped portobello mushrooms for an extra-yummy chili!"
Ingredients
Nutritional
- Serving Size: 1 (396.6 g)
- Calories 124.8
- Total Fat - 3.9 g
- Saturated Fat - 0.6 g
- Cholesterol - 0.6 mg
- Sodium - 579.3 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 6.6 g
- Sugars - 8.3 g
- Protein - 5.3 g
- Calcium - 119.1 mg
- Iron - 2.5 mg
- Vitamin C - 45.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a large saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic, jalapeno pepper and bell pepper, stir and saute another 2 minutes.
Step 2
Add chili powder and cumin, stir for 2 minutes to release the flavors.
Step 3
Transfer to a slowcooker. Mix in all remaining ingredients. Cover and cook on LOW for 6 hours.
Tips
No special items needed.