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Thread: another delicious chili - Vegetarian

  1. #1


    This is easy and great for freezing! I make at least one pot a month.

    2 28 oz cans diced tomatos
    1 16 oz can dk red kidney beans, drained
    1 16 oz can chili beans, drained
    1 12 oz can corn, drained
    2 cups sliced mushrooms
    1 red pepper, chopped
    1 yellow pepper, chopped
    1 1/2 cups Vegetarian Meatless crumbles (no pre-cooking required - Boca has good ones)
    6 cloves garlic, crushed, or 1 tbsp minced
    2 tbsp cumin
    2 tbsp oregano
    2 tbsp basil
    2 tbsp chili powder
    2 tsp paprika

    throw it all in a crockpot and cook it on low to med low for 4 - 6 hours (or longer if you want thicker chili). My SIL also adds onions and cilantro, but I personally don't like either. For less points (on the 3 side)substitute green beans for the corn.

    approx 3-4 pts for 2 cups

  2. #2


    That looks really good! I am always looking for new vegetarian recipes. Thanks!
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  3. #3
    Join Date
    May 2000
    Suburb of Buffalo, NY


    Sounds yummy! I'm printing it out now!
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  4. #4


    What kind of crock pot do you have? I'm thinking of buying one. It's something I've never owned, but it sounds like a very good idea for wintry Saturdays and Sundays.

  5. #5
    Join Date
    Sep 2001
    Pacific Northwest


    Looks great! I printed it out. Thank you! [img]smile.gif[/img]

    I have an oval 5 or 6 quart Rival stoneware crockpot. Definitely have your inside pot removable to put in the dishwasher. And I like to have left-overs to freeze, so consider the size of your family (plus left-overs, if you want them). They're also great for Monday through Friday, having dinner ready for you at the end of the day!
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