Vegetarian Chili
Servings
Prep Time
Cook Time
Ready In
Recipe: #8011
February 05, 2013
Categories: Comfort Food, Dinner, Main Dish, Chili, Beans, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Game/Sports Day, Winter, Slow Cooker, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Kidney Beans 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 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 & Variations
No special items needed.
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