This simple chili is rich and full of flavor, in spite of the fact that it contains no meat. Protein crumbles are an excellent substitute for ground beef, and provide wonderful nutrition too. Try this vegetarian Crockpot Chili soon!
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Yield: 6 servings
Ingredients:
- 12 oz. pkg. frozen protein crumbles
- 2 onions, chopped
- 2 (14 oz.) cans diced tomatoes, undrained
- 15 oz. can tomato sauce
- 1-2 Tbsp. chili powder
- 1 tsp. ground cumin
- 2 (15 oz.) cans red kidney beans, rinsed and drained
- 2 Tbsp. cornstarch
- 1/4 cup water
Preparation:
Combine all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 7-8 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
Calories: 322
Fat: 7 grams
Vitamin A: 150% DV
Cholesterol: 0.0 grams
Sodium: 700 mg
Carbs: 45 grams
