Vegetarian

Slow-cooked Vegan Chili is for Soup.

Slow-cooked Vegan Chili takes several minutes to prepare.

Slow-cooked Vegan Chili takes several minutes to cook.

Slow-cooked Vegan Chili makes 8 servings.

The ingredients for Slow-cooked Vegan Chili are:

3 cups cooked kidney beans
1 cup cooked navy beans
1 bottle vegetable juice
1 tomato (cut into chunks)
1 bell pepper, chopped (remove seeds)
2 jalapeno peppers, chopped (remove seeds)
1/2 cup mushrooms, sliced
1/2 onion, chopped
1 tbsp basil
1 tbsp salt
2 tbsp pepper
4 tbsp chili powder
2 tsp powdered cayenne pepper or red pepper flakes

Here is how you make Slow-cooked Vegan Chili:

Cook down the vegetable juice until it is 1/4 the original volume. (alternative: use canned tomato sauce. it is already thick and doesn't need to be cooked down)Saute all vegetables together with the basil until tender. Add a little of the juice from the cooked beans, or a little water, if necessary.Add vegetables, beans and spices to the reduced vegetable juice. Transfer to crockpot and let cook on low all day! Especially delicious a day or two later!Number of Servings: 8Recipe submitted by SparkPeople user ENVOGUE.

The nutritional information for Slow-cooked Vegan Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 174.9

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,240.3 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 13.8 g
• Protein: 10.1 g

The dietary needs meet for Slow-cooked Vegan Chili is Vegan