- Cooking Time: 390
- Servings: 8
- Preparation Time: 30
BackstoryThis 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!).