Vegetarian Red Bean Chili (Crockpot)

Contributed By: Parker


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


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

Helpful Hints:

TOTAL TIME: Prep: 10 min. Cook: 5 hours
YIELD: 6 servings (2 quarts).
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.

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