• Cooking Time: 390
  • Servings: 8
  • Preparation Time: 30


This chili recipe has been a work in progress over the years. I first started making it when I was a vegetarian (and it's actually vegan, as long as you use vegan crumbles), and I admit I sort of wing it depending on what I have on hand. You could substitute turkey or beef, but I prefer it with the veggie crumbles.


  • Saute first:
  • Veggie crumbles equal to 1lb ground beef (I like to make this vegetarian, but obviously you could use beef, turkey, etc)
  • 1 small onion
  • 1 small green pepper
  • Garlic or garlic powder, salt, pepper, and chili powder (and/or cayenne pepper) to taste (I usually use McCormick hot mexican style chili powder, but you can also use a chili spice pack—just pick one with no MSG, whole foods has a good spicy one)
  • Olive oil
  • Goes directly in crock pot:
  • 26-28 oz carton or can of strained tomatoes
  • 15 oz can of diced tomatoes w/ "zesty jalapenos"
  • 3 15oz cans of beans (I mix it up with whatever I feel like, usually 1 can of kidney beans, a can of black beans and a can of northern beans; chick peas are great too)
  • I also add some of the chili powder to this mixture, or if you're using a packet, add it here
  • 1/2 pkg frozen white corn


  • Chop veggies and sautée in olive oil. While still crisp, add crumbles until thawed/heated, don't let veggies get soggy.
  • Add spices to taste.
  • Put tomatoes in crockpot and mix in chili seasoning packet.
  • Add beans and corn, mix well.
  • Add crumbles and veggie mixture.
  • Cook on low for about 6-8 hours.
  • Serve with sour cream, shredded cheese and tortilla chips (the blue ones are great with this!).

Categories: Chili 
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