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Vegetarian Red Bean Chili

 Vegetarian Red Bean Chili
For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese.—Connie Barnett, Athens, Georgia
6 ServingsPrep: 10 min. Cook: 5 hours

Ingredients

  • 1 can (16 ounces) red beans, rinsed and drained
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (12 ounces) frozen vegetarian meat crumbles
  • 1 large onion, chopped
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 garlic cloves, minced
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • Sour cream and shredded cheddar cheese, optional

Directions

  • In a 4-qt. slow cooker, combine all ingredients. Cover and cook on
  • low for 5-6 hours or until heated through. Serve with sour cream and
  • cheddar cheese if desired. Yield: 6 servings (2 quarts).
Nutritional Facts: 1-1/3 cups equals 201 calories, 3 g fat (trace saturated fat), trace cholesterol, 1,035 mg sodium, 27 g carbohydrate, 9 g fiber, 17 g protein.