Mexican

Slow Cooker Vegetarian Chili is for Soup.

Slow Cooker Vegetarian Chili takes 45 minutes to prepare.

Slow Cooker Vegetarian Chili takes 360 minutes to cook.

Slow Cooker Vegetarian Chili makes 8 servings.

The ingredients for Slow Cooker Vegetarian Chili are:

1/2 cup olive oil
4 medium onions, chopped
2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) package firm tofu, drained and cubed
4 (15.5 ounce) cans black beans, drained
2 (15 ounce) cans crushed tomatoes
1 Tablespoon salt
1 teaspoon ground black pepper
1 Tablespoon ground cumin
6 Tablespoons chili powder
2 Tablespoons dried oregano
2 Tablespoons distilled white vinegar
1 Tablespoon Tabasco sauce, or other brand hot sauce

Here is how you make Slow Cooker Vegetarian Chili:

Heat the olive oil in a large skillet over medium-high heat. Add the onions. Cook and stir until they become soft and translucent. Add the green peppers, red peppers, garlic, and tofu. Cook and stir until vegetables are lightly browned and tender, about 10 minutes.Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar, and Tabasco sauce. Stir gently and cover. Cook on Low for 6 to 8 hours.Serving Size: makes 8 bowlsNumber of Servings: 8Recipe submitted by SparkPeople user PAUL8213.

The nutritional information for Slow Cooker Vegetarian Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 370.0

• Total Fat: 18.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,514.5 mg
• Total Carbs: 43.2 g
• Dietary Fiber: 14.4 g
• Protein: 15.6 g

Slow Cooker Vegetarian Chili is Mexican cuisine.

The dietary needs meet for Slow Cooker Vegetarian Chili is Vegetarian