VEGETABLE CHILI
Makes 12 cups
Preparation time: 15 minutes
Cooking time: 8 hours on low
1/2 cup shredded or sliced carrots
1 rib sliced celery
1 small chopped sweet onion
1 (8-ounce) package sliced fresh crimini mushrooms
1 medium diced zucchini (3/4-inch dice)
1 medium diced yellow squash (3/4-inch dice)
1 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1 teaspoon pepper
1/2 cup vegetable broth
1 1/2 cups tomato juice
1 (14 1/2-ounce) can undrained no-salt-added diced tomatoes
2 (15-ounce) cans rinsed canned pinto, black, white or kidney
beans (use 1 can of two different beans for best flavor)
1/2 cup frozen corn
Combine all ingredients in a 4-quart or larger slow cooker.
Cover and cook on low 8 hours.
Per cup: 98 calories, 6 grams protein, 1 gram fat (7 percent
calories from fat), no saturated fat, 18 grams carbohydrate, no
cholesterol, 296 milligrams sodium, 6 grams fiber.
Peg Andreou
"I love them that love me;
and those that seek me early shall find me"
Proverbs 8:17.
~Sugar
----- Original Message -----
From: "Reinhard Stebner" <[email protected]>
To: <[email protected]>
Sent: Saturday, December 03, 2011 9:57 AM
Subject: [CnD] vegetarian chili recipe request
Does anyone have any good vegetarian chili recipes? I am looking for a
well
spiced, but no over powering vegetarian crockpot chili ideas. Thanks.
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