Vegetarian Red Bean Chili

Name: Vegetarian Red Bean Chili
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6 servings (2 quarts).
Cuisine: North America, Mexican
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; Optional: Sour cream and shredded cheddar cheese

TOTAL TIME: Prep: 10 min. Cook: 5 hours YIELD: 6 servings (2 quarts).

For a vegetarian red bean 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

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
Optional: Sour cream and shredded cheddar cheese

Directions

1. In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low until heated through, 5-6 hours. If desired, serve with sour cream and cheddar cheese.

Nutrition Facts

1-1/3 cups (calculated without sour cream and cheese): 201 calories, 3g fat (0 saturated fat), 0 cholesterol, 1035mg sodium, 27g carbohydrate (5g sugars, 9g fiber), 17g protein.

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