Vegetarian

Chili with Texturized Vegetable Protein, in slow cooker (Victoria style) takes 60 minutes to prepare.

Chili with Texturized Vegetable Protein, in slow cooker (Victoria style) takes 360 minutes to cook.

Chili with Texturized Vegetable Protein, in slow cooker (Victoria style) makes 8 servings.

The ingredients for Chili with Texturized Vegetable Protein, in slow cooker (Victoria style) are:

4 cup Tomato juice, with salt added
1 serving Diced Tomatoes-No Name, 1 Can =796 Ml/28 fl oz
1 cup, chopped Onions, raw
1 cup, chopped Peppers, sweet, red, fresh
1.5 cup, diced Celery, raw
3 pepper Jalapeno Peppers
1 cup Texturized Vegetable protein- dry
2 cup Beans, great northern
1.5 tsp Garlic powder
1.5 tsp Salt
2 tsp Oregano, ground
2 tsp Paprika
2 tsp Cumin powder (by WOMACKFAM5)
2 tsp unpacked Brown Sugar
1 tbsp Chili powder
.5 tsp Pepper, red or cayenne

Here is how you make Chili with Texturized Vegetable Protein, in slow cooker (Victoria style):

1) Soak beans overnight in water. Next day, drain water just prior to adding beans in slow cooker.2) In a slow cooker, add tomato juice, diced tomatoes, texturized vegetable protein.3) Dice/chop: Onion, red pepper, celery, jalapenos.4) Mix herbs/spices/flavourings: Garlic powder, salt, oregano, paprika, cumin powder, brown sugar, chili powder, cayenne pepper.5) Add 3 & 4, above, to slow cooker.5) Slowly cook this chili on low, 6-8 hours, stirring occasionally. Add more tomato juice, if needed.Serving Size: Makes 8 cups. 1 serving is 1 cup.Number of Servings: 8Recipe submitted by SparkPeople user YEENEKARA.

The nutritional information for Chili with Texturized Vegetable Protein, in slow cooker (Victoria style) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 161.1

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,218.5 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 8.4 g
• Protein: 12.4 g