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“With one vegetarian in the family, we are always trying to find ways to make everyone happy. This recipe is one my mother found - it is a fantastic vegetarian chili that doesn't taste vegetarian!”
READY IN:
8hrs 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion, and jalapeno in oil until onion is lightly browned. Add garlic, cumin, and oregano; cook and stir 2 minutes longer. Transfer to a 5-qt. slow cooker. Stir in tomatoes, beans, carrot, water, barbecue sauce, and chili powder.
  2. 2. Cover and cook on low for 8 hours or until vegetables are tender.
  3. Serve with optional toppings, if desired: reduced-fat sour cream, hot pepper sauce, shredded cheddar cheese, chopped onion, etc.

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