Kat's Vegetarian Chili
Wonderful, spicy chili for a cold day.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 15
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 tablespoons dried oregano
- 1 can pinto beans
- 1 can black beans
- 1 can kidney beans
- 2 teaspoon ground cumin
- 3 cloves garlic minced
- 1 can chili beans
- 1-28oz can crushed tomatoes
- 1-2 package(s) ground veggie crumbles
- 1 large sweet onion chopped
- 2 bell peppers (i use the mini peppers to get a good variety of color)
- 2 jalapeã±o peppers finely chopped
- 1-8oz package sliced mushrooms
- 1 jar fire roasted tomatoes sliced
- 1 piece kombu (optional)
- 2 teaspoons ground cayenne pepper (more or less to taste)
- 1/4 cup chili powder
- vegetable broth as needed
- Carbohydrate 19.0907246331177 g
- Cholesterol 0 mg
- Fat 1.16161374331989 g
- Fiber 6.24132680199183 g
- Protein 5.73525921203641 g
- Saturated Fat 0.225952651372109 g
- Serving Size 1 1 Serving (127g)
- Sodium 199.947938206416 mg
- Sugar 12.8493978311259 g
- Trans Fat 0.253420312858038 g
- Calories 104 calories
In a large crockpot, combine all ingredients, adding vegetable broth to achieve desired consistency. Stir to combine well and set pot to cook for desired number of hours. You may add vegetable broth in the end to thin down if you like thinner chili. I serve mine over quinoa and add shredded goat cheese and vegan sour cream.
