Recipes

Vegetarian Chili

Ingredients 

1 lb chopped portobello mushrooms
1 lb diced extra firm tofu
1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce
1 can (approx. 15 oz) cannellini beans (rinsed and drained)
1 can (approx. 15 oz) dark red kidney beans (rinsed and drained)
3 T chili powder
1 T ground cumin

Instructions

  1. Place mushrooms and tofu in slow cooker.
  2. Add beans.
  3. Sprinkle spices over veggies and beans.
  4. Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of vegetables, beans and spices. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. Stir thoroughly and keep warm in slow cooker until ready to eat.
  6. Serve in bowls and enjoy!
Makes 8-10 servings.

 

Note: If you prefer less heat, chili powder can be reduced in any of these recipes by 1 tablespoon. On the other hand, if you like your chili hot, add a dash of hot sauce or cayenne pepper to taste. Also, feel free to get creative with your ingredients!