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Veggie.Lover's picture
  Onions 3 Large, chopped
  Sliced celery 2 Cup (32 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Canned tomatoes 16 Ounce (1 Can)
  Condensed tomato soup 10 3⁄4 Ounce (1 Can)
  Canned kidney beans 30 Ounce (Two 15 Ounce Cans)
  Dry textured vegetable protein 1 Cup (16 tbs) (Tvp)
  Chili powder 1 Tablespoon (Or To Taste)
  Garlic powder 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon (Or To Taste)
  Butter/Vegetable oil 2 Tablespoon
  Water 2 Cup (32 tbs)

For crock pot cooking: Combine all ingredients except cheese in a 4-quart crock pot. Cook covered on high for 1 hour. Turn heat to low and cook covered for 6 more hours.
For conventional cooking: Combine all ingredients except cheese in a 4- or 5-quart pot. Bring to a boil. Reduce heat and simmer covered for 1 hour.
Serve with shredded cheese sprinkled on top of chili, if desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3021 Calories from Fat 544

% Daily Value*

Total Fat 58 g89.6%

Saturated Fat 16.6 g82.9%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 7916.4 mg329.9%

Total Carbohydrates 415 g138.2%

Dietary Fiber 126.4 g505.4%

Sugars 150.4 g

Protein 190 g380.2%

Vitamin A 214.3% Vitamin C 367.6%

Calcium 188.7% Iron 193.9%

*Based on a 2000 Calorie diet

Chili Recipe