Slow Cooker

Tex-Mex Veggie Chili is for Dinner.

Tex-Mex Veggie Chili takes 15 minutes to prepare.

Tex-Mex Veggie Chili takes 480 minutes to cook.

Tex-Mex Veggie Chili makes 4 servings.

The ingredients for Tex-Mex Veggie Chili are:

2 cloves garlic
3-4 teaspoons ground chili powder
1/2 teaspoon ground cumin
15 ounce can red kidney beans
1 cup chopped celery, onion and sweet pepper
1-16 ounce can tomatoes, cut up
1-10 ounce can tomatoes with green chilies
1 cup vegetable juice
1- 6 ounce can tomato paste
1/4 teaspoon salt

Here is how you make Tex-Mex Veggie Chili:

Drain and rinse the beans. Chop tomatoes. Add all to the crock and cook on low for 8 hours or high for 4 hours.Can add soy crumbles, cheese and/or sour cream but it will add to fat and calories.Serving Size: makes 4 large servingsNumber of Servings: 4Recipe submitted by SparkPeople user BEBEAR.

The nutritional information for Tex-Mex Veggie Chili is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 215.9

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,383.1 mg
• Total Carbs: 43.9 g
• Dietary Fiber: 13.8 g
• Protein: 11.4 g

Tex-Mex Veggie Chili is Mexican cuisine.

The dietary needs meet for Tex-Mex Veggie Chili is Vegan