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Vegetarian Chili


Vegetarian Chili
They'll never miss the meat! This veggie chili is so rich and thick and flavorful that you'll spend every bite pondering what's in it, and not a minute thinking about what's not. With black beans, white beans, hominy, tomatoes, chilies, corn and All-Bran® cereal for extra fiber, it packs a very powerful nutrition-and-flavor double punch.


  • 2 cans (14 1/2 oz. each) no-salt-added diced tomatoes
  • 1 can (15.5 oz.) cannellini beans or Great Northern beans, rinsed and drained*
  • 1 can (15 oz.) black beans, rinsed and drained*
  • 1 can (15 oz.) tomato sauce
  • 1 package (10 oz) frozen whole kernel corn
  • 1 can (15 oz.) golden hominy, drained
  • 2 cans (5.5 oz. each) vegetable juice
  • 1 cup chopped onion
  • 1 cup Kellogg's® All-Bran® Complete® Wheat Flakes cereal
  • 1 can (4 oz.) diced chili peppers, drained
  • 4 teaspoons chili powder
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • Fat-free sour cream
  • Chopped tomato


1. In 4- to 6-quart crockery cooker combine all ingredients except sour cream and chopped tomato. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.

2. Ladle into bowls. Top with sour cream and tomato. Serve with crackers.

Yield: 10 cups

*NOTE: Lower sodium by substituting dried beans for the canned beans. In large saucepan combine 3/4 cup dry Great Northern beans and 3/4 cup dry black beans. Add 5 1/2 cups water. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain. Rinse. Return beans to saucepan. Add 5 1/2 cups fresh water. Bring to boiling. Reduce heat. Simmer, covered, for 1 hour or until beans are tender. Drain. Use as directed in above recipe.