Zutaten für Vegetarian Chili For The Crock Pot
- 1 medium onion, chopped
- 2 bay leaves
- Ground Cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 celery stalks, chopped
- 2 parsnips (about 1 cup chopped)
- Jalapeno Pepper
- Garlic Cloves
- Veggie Crumbles
- Canned Tomatoes
- Rotel Tomatoes
- 1 (12 ounce) bottle beer (optional, substitute with vegetable broth)
- Chili Powder
- Ground Black Pepper
- Kidney Beans
- Garbanzo Beans
- Black Beans
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Zubereitung von Vegetarian Chili For The Crock Pot
- Chop 1 medium onion, 2 celery stalks, 2 parsnips (about 1 cup chopped), 1 jalapeño pepper (seeded and minced), and 4 cloves garlic.
- In your crock-pot, combine the chopped onion, 2 bay leaves, chopped celery, parsnips, jalapeño, garlic, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons chili powder.
- Add one (28 ounce) can of crushed tomatoes, one (15 ounce) can of diced tomatoes, and 1 (12 ounce) bottle of beer (optional, can substitute with vegetable broth).
- Crumble 1 block (14 ounces) of extra-firm tofu and add it to the crock-pot along with two (15 ounce) cans of your favorite beans (kidney, pinto, black beans, etc.), drained and rinsed.
- Stir everything together to combine.
- Cover and cook on low for 8 hours, or on high for 4 hours.
- Before serving, remove the bay leaves.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
12g
Fat
1g
Carbs
13g
