No Guilt Chili (Vegetarian) Crock-Pot Recipe
My daughter has become a vegetarain which has me offten cooking 2 meals in one night.So I hopped online and started looking up chili dishes none to my likeing so I just desided to make My chili without the beef or beef boulin and man did I come up with a Yummy Pot of Vegetarian chili that ALL of us loved.
Try mine or add a few things of your own...You will Not miss the Meat.
I have served this to meat eaters and they never even noticed there wasnt meat in it.
This can be cooked on the stove in an hour. You just want the flavors to blend together.
Ingredients
- 2 tablespoon olive oil,to wake up spices
- 1 large onion,chopped
- 1 large green pepper
- 1 or 2 large fresh jalapenos seeded and diced (optional)
- 3 clove of garlic chopped
- 1 can(s) of black beans (rinsed)
- 1 can(s) of pinto beans (rinsed)
- 1 can(s) red-beans (rinsed)
- 1 can(s) large kidney beans (rinsed)
- 1 can(s) large can tomato juice
- 1 c celery,chopped
- 1 c fine chopped mushrooms
- 1 bag frozen vegan beef if you want the chilli heartier.
- 2 can(s) 2 cans diced or 4 chopped fresh tomatoes
- 1/4 c brown rice, raw or white.brown is better for you
- 1 c water,temp doesn't matter
- cube vegetable bouillon (i use this in any and everything that calls for boulin now since i cant cook with meats)
- 3 Tbsp unsweetened cocoa powder
- 1/2 tsp cayenne pepper or more depending on your taste
- 2 Tbsp chili powder
- 1 Tbsp cumin
- cilantro, fresh (optional)
- avocado (optional)
- CROCK-POT VEGETARIAN CHILI (YOU WILL
- NOT MISS THE MEAT)
Directions
- If you are going to do this in a Crock Pot just RINSE all the beans first. It will remove a lot of the sodium. After rinsing all the beans and chopping all the veggies just put it ALL in your Crock Pot and walk away. But,Please saute' your spices in a bit of oil to open up the flavor before you add in the Crock.
- Heat oil and spices on low heat while you are chopping your veggies up.This wakes up the whole flavor of your spices although you "Do Not" have to do this.
- Chop all fresh veggies and put in your crock-pot as you go.
- Add water
- Put a Strainer in your sink.Open all cans of beans,pour then into the strainer and rinse them. This gets rid of some of the salt and the slimy juice they are in.
- Add beans to the crock-pot.
- Add all tomato products to pot.
- Add rice.(note...you will not see the rice when chili is cooked and finished,it's to help make the chili thicker and it seems to add where the meat is gone.
- Add All Spices and the oil add a small amount of water to get all the goodies out of the pan.
- Set Crockpot to high cook for 6/8 hours or longer.The longer it cooks the better.
- Serve with Corn chip and shredded cheddar. After all this is low in fat so you Can add the little extras.
- If you would like to take this one step more add a Good sloshing of Balsamic....gives this chili more of a kick!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 8 servings | |
| Calories 112 | |
| Calories from Fat 61 | 54% |
| Total Fat 6.9g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 132mg | 6% |
| Potassium 280mg | 8% |
| Total Carbs 11.59g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.87g | 1% |
| Protein 2.6g | 4% |
