VEGETARIAN CHILI FOR THE CROCK POT
Love chili, hate the fat? Try this vivacious veggie chili. Super simple, "dump and cook" recipe that is perfect for cool autumn nights. Can serve with corn chips, baked potatoes, cheese, etc. I make up the night before and when leaving for work just plug in my crockpot. The house smells amazing when I get home.
Provided by Vicki in CT
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In crock pot add onion, bay leaves, celery, parsnips, jalapeno, and garlic, cumin, oregano, salt, black pepper, chile powder, both canned tomatoes, as well as beer.
- Add tofu and canned beans (undrained). Stir to combine.
- Cook on low for 8 hours covered.
- Remove bay leaves before serving.
Nutrition Facts : Calories 217.7, Fat 2, SaturatedFat 0.3, Sodium 1560.5, Carbohydrate 39, Fiber 11.2, Sugar 3.2, Protein 10.8
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