Mexican

Vegetarian Low Sodium Chili takes 10 minutes to prepare.

Vegetarian Low Sodium Chili takes 360 minutes to cook.

Vegetarian Low Sodium Chili makes 12 servings.

The ingredients for Vegetarian Low Sodium Chili are:

3 cups (one package) Boca Meatless Crumbles
1 can Nature's Basket Great Northern Beans
1 can Nature's Basket Black Beans
1 can Nature's Basket Red Kidney Beans
2 cans Hunt's no-salt-added Diced Tomatoes
2 cans Hunt's no-salt-added Tomato Paste
1 cup jarred jalapenos, drained

Here is how you make Vegetarian Low Sodium Chili:

*This recipe is done in a slow cooker1. Add Boca Crumbles and 1 can tomatoes (with liquid). Add tomato paste, and evenly coat crumbles.2.In a strainer, drain and rinse all beans and 1 can tomatoes. Add to Crumbles/tomato mix.3. Chop 1 cup of jarred jalapenos, drained.4. Add the chopped jalapenos, and whatever juice was released, with the beans and crumbles.5. Stir into an even mix. 6. Cook for 6 hours on low heat, stirring every hour.Makes 12-1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user PRETTYKITTY26.

The nutritional information for Vegetarian Low Sodium Chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 179.6

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 327.7 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 10.5 g
• Protein: 14.7 g

Vegetarian Low Sodium Chili is Mexican cuisine.

The dietary needs meet for Vegetarian Low Sodium Chili is Vegetarian