MEATLESS CHILI

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Meatless Chili image

My family loves this meal, and my husband didn't even realize the meat was 'missing' until after dinner that night when I mentioned it. I made it for my husband and I along with 3 other guys at hunting camp, and every last drop was gone! This recipe is modified (to make it meatless) from one found in Fix-It & Forget-It. Best of all, when I priced it out late 2006, it only cost $3.50 for the entire batch! If you are out all day, make it in the crock pot. Otherwise, if you forgot or need a *slightly* faster meal, let it simmer on the stove in a dutch oven for 1 1/2 - 2 hours.

Provided by Goji Girl

Categories     Black Beans

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
1 (10 3/4 ounce) can tomato soup
1 quart tomato juice
2 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 1/2 ounce) can Mexican chili beans
garlic powder, to taste
ground pepper, to taste
salt, to taste
egg noodles (optional)
cheddar cheese, shredded (optional)
sour cream (optional)

Steps:

  • Saute onion, green pepper, and celery in olive oil. (This step can be omitted if hurrying).
  • Combine all ingredients (except optional additions) in a 5 qt slow cooker. Mix well.
  • Cover and cook on low for 7-8 hours.
  • If desired, add cooked noodles prior to serving.
  • If desired, top each bowl with shredded cheddar cheese and/or sour cream.

Nutrition Facts : Calories 432.7, Fat 1.9, SaturatedFat 0.5, Sodium 647.5, Carbohydrate 82.2, Fiber 22.6, Sugar 8.5, Protein 25.6

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