Vegetarian

Ruth's vegetarian chili takes 30 minutes to prepare.

Ruth's vegetarian chili takes 300 minutes to cook.

Ruth's vegetarian chili makes 8 servings.

The ingredients for Ruth's vegetarian chili are:

1 lb. dried kidney beans (about 2 1/3 c.; OR 3 cans kidney beans)
2 qt. water
1 c. textured soy protein (dry)
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, diced
28-oz. can crushed or diced tomatoes
1 1/2 t. chili powder
2 t. basil
2 t. oregano
1 t. turmeric
1/4 t. cayenne pepper
2 bay leaves

Here is how you make Ruth's vegetarian chili:

Soak beans in 2 qt. water overnight or by quick method. (Quick method: bring to boil in large pot, boil 2 mins., allow to rest 1 hour.) Then cook 45 mins. in the same water.(If using canned beans, skip the above, of course!)Drain beans, reserving liquid. Combine beans in slow cooker with remaining ingredients; add 2 1/2 c. reserved bean liquid (complete this amount with water as needed). Set on high & cook 4-6 hours. In last half-hour or so, tip lid partly open so that the chili will thicken. Keep an eye on it so that it doesn't dry out.This chili is only mildly hot to my mouth; adjust chili powder &/or cayenne to your own taste.Each serving = 1 1/4 c.Alternate ways to cook:In slow cooker on LOW for 7-10 hours.In large pot on stovetop for 45 mins.-1 hour.Number of Servings: 8Recipe submitted by SparkPeople user RUTHXG.

The nutritional information for Ruth's vegetarian chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 256.0

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 822.3 mg
• Total Carbs: 46.6 g
• Dietary Fiber: 18.2 g
• Protein: 19.3 g

The dietary needs meet for Ruth's vegetarian chili is Vegan