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Meatiest Vegetarian Chili From Your Slow Cooker

Reviewed: Nov. 28, 2012
Definitely a keeper. The recipe is flavorful. Some changes I made were: 1) Used refried beans instead of black beans. 2) Included frozen corn 3) Used frozen chopped bell peppers instead of fresh 4) Used TVP instead of tofu. I will try seitan next time. 5) Added a bit of water (maybe a half cup or so) because of the TVP substitution It was a tad too salty than what I'm use to. (I used kosher salt) Next time I'll probably reduce the salt to half or just skip it. In any case, the original recipe yields more like 16 servings, not 8. It's A LOT of food. Especially for those of you out there on a diet, 1 serving of chili is about 1 cup (6oz to 10oz depending on your size). Eat it with a small piece of low-fat corn bread and you're good to go :)
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