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    You are in: Home / Low-cholesterol / Crock Pot (Or Not) Vegetarian Chili Recipe
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    Crock Pot (Or Not) Vegetarian Chili

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 24, 2010

      Love this! I used Fantastic Foods Vegetarian Taco Mix in place of the vegetarian ground beef (it's basically seasoned TVP); since that's seasoned I used regular black beans instead of the soup. I also reduced the jalepenos so my little ones wouldn't cry. This is a very delicious, versatile recipe, and I plan to make it a lot this winter! Thanks for yet another excellent recipe, Katzen!

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    • on July 11, 2009

      Wow -- so delicious and healthy as well. I added one teaspoon of ground cumin, but other than that I followed your recipe exactly as written. It turned out fabulous. The sauce had just the right amount of chili powder in it for our taste, and when cooked in the chili mixture for 2 hours on top of the stove, the soy protein veggie crumbles I used tasted just like hamburger. I chopped up the veggies the night before so it only took a few minutes this morning to put everything in my Dutch oven and begin cooking it. This is one chili recipe I'll most definitely make again.

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    • on July 06, 2009

      Very good -- even though I cut the recipe down a bit to fit into the crockpot (cooked on low for 4 hours then it went to warm for another 6 hours or so). I skipped the baked beans, 2 bell peppers, 1 mushroom and only used 3 jalapenos (personal preference) and still it was hot enough for us! Thanks for sharing!

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    • on May 15, 2009

      Wowzers! This recipe had a hit of heat that was perfect for a miserable winters days. I used only half of the chilli powder (with some sweet smoked paprika thrown in for good measure) but all of the fresh Jalapenos. I added some extras black beans as well as the black bean soup. The vegetarian 'mince', mushrooms and beans make for a VERY meaty vegetarian chilli that could fool an omni easily. The recipe makes a huge amount of chilli that could make it perfect for OAMC and I have so far served it with mashed potatos and saffron rice. Thanks for the fab recipe Katzen! Made for ZWT5 - Mexican leg!

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    • on March 12, 2007

      Easy and tasty! I substituted dried black bean soup for the canned, black beans for the navy beans, and tomato sauce plus vegetarian canned broth to equal 28 oz. I also went easy on the jalapenos. Got lots of raves from my husband's coworkers at school - they couldn't believe it was really vegetarian!

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    Nutritional Facts for Crock Pot (Or Not) Vegetarian Chili

    Serving Size: 1 (442 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 321.9
     
    Calories from Fat 44
    13%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1487.5 mg
    61%
    Total Carbohydrate 57.7 g
    19%
    Dietary Fiber 14.7 g
    59%
    Sugars 13.4 g
    53%
    Protein 18.1 g
    36%

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