Guys, get your crockpot dusted off and ready to go because this vegetarian chili is going to rock your world! So, we’re still on a vegetarian kick. This means we’re eating about 70% vegetarian and 30% carnivorous. As far as I’m concerned, I freaking love it. I still have a difficult time stomaching meat, even after transplant. Maybe it’s a Pavlov thing, idk.
This chili is amazing! It has tons of protein, its low sodium, and I promise you won’t miss the meat. As the tofu cooks down, it crumbles like meat. Your kids may not even notice. On a tofu side note, you’ll see in the pictures that I took time to cube my tofu. Later I found that it works just as well and is way faster to crush the tofu in your hands, #hulkstyle.
I make a batch on Sundays for my husband’s lunches for the week. I find meal prepping thing to be a huge help in my life. Any way you can destress your week is going to be a good thing. Or make a batch and freeze half. I like making 2 for 1 dinners. One effort, two dinners.
You can use a can of canned lentils OR you can use dry. I use a cup of dry red lentils to 2 cups of water.
This recipe can be made in the crockpot or on the stove. Easy peasy low sodium vegetarian chili.
Next Level Vegetarian Chili
2 cans low sodium black beans
1 can no salt added canned lentils
1 can Amy’s low sodium refried black beans (or the lowest sodium one you can find)
1 can no salt added Rotel
1 can fire roasted tomatoes
1-2 jalapenos, minced
1 medium yellow onion, chopped
2 bell peppers, any color
1 tsp minced garlic or 3-4 cloves, minced
1 pkg firm tofu (or extra firm)
2 pkgs low sodium taco seasoning
Nutrition info per serving (makes 12 servings – or 7 hulk servings aka my husband – you’ll need to adjust nutrition info accordingly)
Fat 2 g
Sodium 382 mg
Potassium 556 – may be higher, not all food labels show potassium
Carbs 32 g
Fiber 11 g
Sugars 3 g
Protein 13 g