Vegetarian Bacon Chili recipe
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Ingredients
- 2 (15 ounce) cans red kidney beans with liquid 1 (28 ounce) can crushed tomatoes 1 (28 ounce) can diced tomatoes 1 (12 ounce) package vegetarian ground beef crumbles 4 cloves elephant garlic, crushed 6 ⅔ tablespoons vegetarian bacon bits ½ large white onion, chopped 1 lime, peeled 1 serrano pepper, seeded and thinly sliced 5 teaspoons chili powder, or to taste 2 teaspoons cayenne pepper, or to taste 2 teaspoons ground cinnamon, or to taste 2 teaspoons dried oregano, or to taste 1 teaspoon curry powder, or to taste 1 teaspoon salt
Nutrition Info
- 196.4 caloriescarbohydrate: 29.1 gcholesterol: : -fat: 3.4 gfiber: 9.9 gprotein: 15 gsaturatedFat: 0.1 gservingSize: -sodium: 832.5 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Bacon Chili
Directions
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Pour kidney beans with liquid, crushed tomatoes, diced tomatoes, vegetarian beef crumbles, and garlic into a slow cooker.
Grind vegetarian bacon bits into a fine powder using a mortar and pestle or food processor.
Blend onion, lime, and serrano pepper together in a blender until a paste forms. Stir paste and ground bacon bits into kidney bean mixture.
Cook on Low until heated through, about 1 hour. Add chili powder, cayenne pepper, cinnamon, oregano, curry powder, and salt. Cook on Low for 4 hours.