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Post by Tia on May 20, 2005 0:31:29 GMT -5
Vegatarian Chili
1 (12 oz.) Package Morningstar Farms Grillers Veggie Crumbles 1 Cup Chopped Onion 2 Garlic Cloves, minced 1 Cup Salsa 1 (1.75 oz.) Package Chili-O Original Seasoning Mix 2 (15 oz.) Cans Kidney Beans, undrained 2 (14.5 oz.) Cans Mexican-Style Stewed Tomatoes, undrained
Cook the onion and garlic in a small nonstick skillet that has been sprayed with non-stick cooking spray over medium-high heat until the onion is tender. Spray a crockpot with non-stick cooking spray. Slightly thaw the crumbles in the microwave for about 1 minute, so they aren’t frozen and place into the crockpot. Add the cooked onion and garlic mixture, salsa, Chili-O seasoning, and kidney beans. Use a pair of kitchen scissors and chop up the tomatoes while they’re still in the can, and then add to the crockpot. Cover with lid, and cook on Low for 4 hours.
Serves: 9 (1 Cup Each) Per Serving: 192 Calories; 2g Fat (9.9% calories from fat); 14g Protein; 30g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 1234mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable. WWP: 3
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Post by karianne on Feb 18, 2006 9:03:00 GMT -5
I made this last night.
This is extremely spicy hot so be warned. If you like a milder chili don't use as much of the Chilio powder.
Kari
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