eDiets Slow Cooker Vegetarian Chili Recipe

eDiets Slow Cooker Vegetarian Chili Recipe

  • 1/2 cup texturized vegetable protein (TVP)
  • 2/3 cup canned white beans, rinsed and drained
  • 1/2 medium red bell pepper
  • 1 small onion
  • 1 clove garlic
  • 2/3 cup tomato sauce, low sodium
  • 1 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 2 ounces low fat or nonfat shredded Cheddar cheese
  • 2 tablespoons low fat or nonfat sour cream
  • 2 teaspoons olive oil
  1. Combine textured vegetable protein (TVP) with enough very hot water (about 1/2 cup) to moisten well; let stand 5 minutes; press out excess water with a spoon and set in slow cooker.
  2. Rinse and drain beans; add to cooker. Rinse and chop pepper and onion; mince garlic; add to cooker. Heat olive oil in medium nonstick saucepan on medium heat and cook onion, pepper and garlic until onion is translucent for about 3 minutes, transfer to cooker. Add tomato sauce and cook for about 4 hours. Top with shredded cheese and sour cream and serve.
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