Dinner

Vegan Chili Take 2 - Crockpot version is for Dinner.

Vegan Chili Take 2 - Crockpot version takes 15 minutes to prepare.

Vegan Chili Take 2 - Crockpot version takes 240 minutes to cook.

Vegan Chili Take 2 - Crockpot version makes 8 servings.

The ingredients for Vegan Chili Take 2 - Crockpot version are:

Canned Tomatoes, 2 cup
Water, tap, 2 cup (8 fl oz)
Tomato Paste, 0.25 cup
Tomato Sauce, .5 cup
Beans, black, 1.5 cup
Wheat germ, crude, .25 cup
Lentils, .5 cup
Zucchini, 2 cup, sliced
Red Peppers (bell peppers), 1 large pepper
Sweet potato, 1 cup, cubes
Red Onions, raw, 1 cup, chopped
Garlic, 3 cloves
Paprika, 1 tbsp
Chili powder, 2 tbsp
Pepper, black, 1 tsp
Salt, 1 tsp

Here is how you make Vegan Chili Take 2 - Crockpot version:

Put 1 large can whole pear tomatoes (about 2 cups) and liquid in crock pot and smash against sides a bitAdd 1/4 cup tomato paste, 1/2 cup tomato sauce, and 1 can black beans including liquid (about 1 1/2 cups black beans) 1/2 cup sprouted wheat berries (sprouted 24 hours) 1 cup sprouted lentil (sprouted overnight) all in the crock pot and turn the crock pot on high but leave the lid off.Chop 2 zucchini (about 2 cups worth) 1 large red bell pepper, 1 medium sweet potato (about 1 cup cubes) and add to crock potchop 1 red onion (about 1 cup) mince 3 cloves garlic, and cook in 1 Tablespoon olive oil until the red onion is slightly see through, but not caramelized yet (not brown) Add to crock pot along with 1 Tablespoon Paprika, 2 Tablespoons Chili Powder, 1.5 teaspoons freshly crushed black pepper and 1 teaspoon sea saltCover and let cook for 4 hours until thickened, taste and salt to your preference. Serving Size:?Makes about 8, 1 cup servings

The nutritional information for Vegan Chili Take 2 - Crockpot version is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 157.2

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 538.7 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 8.2 g
• Protein: 7.3 g

The dietary needs meet for Vegan Chili Take 2 - Crockpot version is Vegan