Vegetarian Chili


1 (14.5oz) can dark red kidney beans, reduced sodium
1 large yellow bell pepper
1 (32oz) can diced tomatoes
1 sweet potato, chopped (~1 cup cubed)
1 carrot, chopped
1/2 large onion, chopped
1 (8 oz) package tempeh, chopped
1 bay leaf
2 Tbsp cinnamon
1 ½ tsp garlic powder
1 ½ tsp oregano
1 ½ tsp rosemary
Salt & pepper, to taste


Put all ingredients in a large pot or crockpot. For conventional cooking, bring all ingredients to a boil and simmer for 2 hours, stirring occasionally. For Crockpot, place all ingredients into pot and cook on low for 6+ hours. Enjoy!

Makes about 7 servings
Serving size: 1 cup


Calories: 181
Total Fat: 2.4 g
Saturated 0.3 g
Cholesterol 0g
Sodium 314 mg
Potassium 667 mg
Total Carbs 28 g
Dietary Fiber 9.8 g
Sugars 5.7 g
Protein 12 g

Contributed by Cathy Arsenault

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