Vegetarian

Vegetarian Chili (Low Sodium Version) takes 10 minutes to prepare.

Vegetarian Chili (Low Sodium Version) takes 25 minutes to cook.

Vegetarian Chili (Low Sodium Version) makes 14 servings.

The ingredients for Vegetarian Chili (Low Sodium Version) are:

2 cans Private Selection Organic Kidney beans, drained & rinsed
1 can Private Selection Tri-bean Blend, drained & rinsed
1 can Bush's Reduced Sodium Pinto Beans, drained & rinsed
2 cans Del Monte Petite Cut Tomatoes, No Salt Added
4 T Hunts No Salt Added Tomato Paste
2 cups Morningstar Farms Grillers Recipe Crumbles
1 T olive oil
4 tsp minced garlic
1 large onion, chopped
1 large green bell pepper, chopped
1/4 tsp cocoa powder
1 T chili powder
4 T (1/4 c) brown sugar, unpacked
2 tsp cumin
3/4 tsp Morton Salt Substitute
1 T dried cilantro
dash of ground red pepper
1/4 tsp black pepper

*Note: Private Selection Organic beans are not labled as "Reduced Sodium," but they have nearly half the sodium of the Bush's brand "Reduced Sodium" beans, therefore I used them where I could.

Here is how you make Vegetarian Chili (Low Sodium Version):

Heat oil in large pot. Add garlic and cook about 1 minute. Add onion and green pepper; cook till soft. Add tomatoes, sugar, salt substitute, pepper, ground red pepper, cumin, chili powder, and cocoa powder. Bring to a boil over medium-high heat, stirring occasionally. Stir in beans and veggie crumbles, reduce heat. Bring to low boil. Stir in cilantro and serve. ** This can also be made in the crockpot to let flavors meld together. ***Makes about 14 1-cup servings. Number of Servings: 14Recipe submitted by SparkPeople user DEDRACD.

The nutritional information for Vegetarian Chili (Low Sodium Version) is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 174.4

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 232.6 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 8.8 g
• Protein: 10.6 g