Vegetarian Red Bean Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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)