Crock pot vegan chili
1. Warm oil in a large skillet over medium heat. Saute onions until tender, about 3 minutes. Add garlic'saute 1 minute. Add bell peppers and jalapenos; saute until tender, about 3 minutes. 2. Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours. #. Season chili with salt ad pepper. serve with sour cream and salsa if desired.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 67 | ||
Calories from Fat: 19 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 903.5mg | 31 % | |
Potassium 376.9mg | 10 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 9.5g | ||
Protein 1.6g | 2 % | |
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: 67
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