Wonderful, spicy chili for a cold day.
In a large crockpot, combine all ingredients, adding vegetable broth to achieve desired consistency. Stir to combine well and set pot to cook for desired number of hours. You may add vegetable broth in the end to thin down if you like thinner chili. I serve mine over quinoa and add shredded goat cheese and vegan sour cream.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 104 | ||
Calories from Fat: 10 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 199.9mg | 7 % | |
Potassium 346.8mg | 9 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 12.8g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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