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Vegetarian Chili

Recipe #286756 | ½ day | 20 min prep | SERVES 8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Hectic Mom

This recipe came from the Weight Satchers Slow Good slow-cooker cookbook. I have made it with twice as many vegetables, or varying the quantities, depending on what I have available in the fridge. The can or tomatoes, I have used diced tomatoes and added tomato paste. It can be frozen and reheated.

Posted on: Feb 19, 2008

Print Recipe

Ingredients

  • 3 carrot, diced
  • 2 1/2 cups diced peeled butternut squash
  • 2 yellow squash or zucchini, diced
  • 1 green bell pepper, diced
  • 1 red onion, chopped
  • 3 garlic clove
  • 1 jalapeno
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can red beans, rinsed and drained
  • 3 tablespoons chili powder
  • 2 tablespoons honey
  • 1 teaspoon dried oregano
  • 1/3 cup barbecue sauce
  • 1/3 cup bulgur or rolled oat

    • Directions

    1. 1
      Add the carrots, squash, yellow squash, bell pepper, onion, garlic, jalapeno, tomatoes, and oregano in the slow cooker, mix well.
    2. 2
      Using the back of a spoon press the top of the mix, so that it forms an even layer, and srinkle the oarson top, leaving a 1/2 inch border around the edge of the slow cooker.
    3. 3
      Cover and cook 4-5 hours on high, or 8-10 on low.
    4. 4
      Add the barbecue sauce and stir.

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    Nutrition Facts

    Serving Size 1 (322g)

    Recipe makes 8 servings

    Calories 193
    Calories from Fat 12 (6%)
    Amount Per Serving %DV
    Total Fat 1.4g 2%
    Saturated Fat 0.2g 1%
    Monounsaturated Fat 0.3g
    Polyunsaturated Fat 0.6g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 351mg 14%
    Potassium 971mg 27%
    Total Carbohydrate 41.5g 13%
    Dietary Fiber 9.6g 38%
    Sugars 12.6g
    Protein 8.3g 16%
    Vitamin A 9674mcg 193%
    Vitamin B6 0.6mg 29%
    Vitamin B12 0.0mcg 0%
    Vitamin C 50mg 84%
    Vitamin E 0mcg 1%
    Calcium 100mg 10%
    Iron 3mg 16%

    detailed view...

    how is this calculated?

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