Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese.
Connie Barnett Athens, Georgia
Vegetable Red Bean Chili Recipe
Vegetarian Red Bean Chili
1 can (16 oz.) red beans, rinsed and drained
2 can (8 oz. each) no-salt-added tomato sauce
2 cups water
1 can (14 ½ oz.) diced tomatoes, undrained
1 package (12 oz.) frozen vegetarian meat crumbles
1 large onion, chopped
1 to 2 Tbsp. chili powder
1 Tbsp. ground chili
2 garlic cloves, minced
1 tsp. pepper
½ tsp. salt
½ tsp. cayenne pepper
Sour Cream and shredded cheddar cheese, optional
In a 4 quart slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese, if desired. 6 servings (2 quarts)
(Recipe for Vegetarian Red Bean Chili was on www.tasteofhome.com, 2014)
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