Vegetarian

Vegetarian Slow Cooker Barbeque Chili is for Dinner.

Vegetarian Slow Cooker Barbeque Chili takes 10 minutes to prepare.

Vegetarian Slow Cooker Barbeque Chili takes 270 minutes to cook.

Vegetarian Slow Cooker Barbeque Chili makes 8 servings.

The ingredients for Vegetarian Slow Cooker Barbeque Chili are:

2 15.5oz cans kidney beans, rinsed and drained
1 15.5oz can pinto beans, rinsed and drained
1 19.5oz can balck beans, rinsed and drained
1 14.5oz can diced tomatoes
1 large onion, chopped
1 green bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1/3 cup low-sodium chicken broth
1-1/2 cups frozen corn
1 pkg of Yves veggie ground round (meatless ground beef)
3/4 cup barbecue sauce
Shredded cheese and reduced-fat sour cream, for topping (optional)

Here is how you make Vegetarian Slow Cooker Barbeque Chili:

1. In slow cooker, combine kidney, pinto and black beans, diced tomatoes, onion, green pepper, chili powder, cumin, and broth.Cover and cook on HIGH for 4 hours or LOW for 6 hours. 2. Remove cover to stir in corn, meat crumbles and barbecue sauce. Cook an additional 30 minutes or until heated through. Top with grated cheese and sour cream, if desired. Serve immediately with fresh bread or salad.Number of Servings: 8Recipe submitted by SparkPeople user JENARAGON.

The nutritional information for Vegetarian Slow Cooker Barbeque Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 393.3

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 899.9 mg
• Total Carbs: 70.3 g
• Dietary Fiber: 22.2 g
• Protein: 24.5 g

The dietary needs meet for Vegetarian Slow Cooker Barbeque Chili is Vegetarian