Crock Pot Chili
  • Cooking Time: 390
  • Servings: 8
  • Preparation Time: 30
  • 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
  1. Chop veggies and sautée in olive oil. While still crisp, add crumbles until thawed/heated, don't let veggies get soggy.
  2. Add spices to taste.
  3. Put tomatoes in crockpot and mix in chili seasoning packet.
  4. Add beans and corn, mix well.
  5. Add crumbles and veggie mixture.
  6. Cook on low for about 6-8 hours.
  7. Serve with sour cream, shredded cheese and tortilla chips (the blue ones are great with this!).
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.