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Healthy Recipes > Main Dishes > Vegetarian Chili

Vegetarian Chili

Cook Time

2 hours


Vegetarian Chili

Publish Date: December 05, 2010


Place textured vegetable protein (TVP) in 2 cups water, and soak for 30 minutes. Press to drain excess liquid. Plug in crock pot and turn heat to high. Add beans with liquid, and tomatoes with liquid to warming crock pot.

Wash and chop onion, bell pepper, carrots and mushrooms. Wash and chop cilantro, reserving a quarter of the leaves for garnish. Heat oil in fry pan over medium heat, and sauté onion, bell pepper, carrots, mushrooms and cilantro. Allow veggies to cook down, stirring occasionally. Mix in spices.

Turn heat off. Stir honey into veggies. Turn crock pot down to low. Add sautéed veggies to crock pot. Stir together until well blended. Cook in crock pot on low 1-2 hours. Stir occasionally. If moisture cooks out and chili becomes too thick, add 1/2 to 1 cup water.

To serve, divide into bowls, garnish with dollop of sour cream and fresh cilantro leaves.

Chef's note: For a thicker chili, add the dry TVP to the crock pot with the beans and tomatoes. The juices from the beans and tomatoes will rehydrate the TVP.

Makes 10 servings. Serving size 1.0cup.

Nutritional Breakdown (per serving):

Calories 215, Fat 8 grams, Protein 10 grams, Sodium 282 mg, Carbohydrates 26 grams, Fiber 11 grams

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