Vegetarian Red Bean Chili

Total Time Prep: 10 min. Cook: 5 hours
Yield 6 servings (2 quarts)
Test Kitchen Approved
For a vegetarian red bean 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

Ingredients

  • 1 can (16 ounces) red beans, rinsed and drained
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (12 ounces) frozen vegetarian meat crumbles
  • 1 large onion, chopped
  • 1 to 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 garlic cloves, minced
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • Optional: Sour cream and shredded cheddar cheese

Directions

  1. In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low until heated through, 5-6 hours. If desired, serve with sour cream and cheddar cheese.

Nutrition Facts

1-1/3 cups (calculated without sour cream and cheese): 201 calories, 3g fat (0 saturated fat), 0 cholesterol, 1035mg sodium, 27g carbohydrate (5g sugars, 9g fiber), 17g protein.

For a vegetarian red bean 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
Recipe Creator

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