Wednesday, September 28, 2011

Super Easy and Delicious Veggie Chili (in the slow cooker)

Note: no picture with this one because my last batch of chili is in the freezer and I'm currently sick and very behind on my posting. Enjoy the recipe, I've had this one drafted up for a while!

This chili is so easy and everyone seems to love it, even the meat-eaters of the family. Everyone asks for the recipe and I'm slightly ashamed to give it because it is so easy.  I customized the recipe from Quick-fix Vegetarian, aka my cooking bible.

I apologize in advance for all the asterisks, but I have some comments and customizations that you should definitely read through.

Easy Slow Cooker Veggie Chili


24 ounces chunky salsa*
2 T Chili Powder**
1/2 cup ketchup (trust me)
1 t salt***
1/2 t fresh pepper***
2 cans black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 1/2 c water
1 lb frozen veggie crumbles (optional but highly recommended - I use Morningstar Farms brand)

Combine all ingredients in your slow cooker, cook on low 4-6 hours. Eat it with crackers, tortilla chips, corn bread, whatever strikes your fancy. I like to make vegan cornbread and add green chiles.

Now the modifications:

*Sometimes, instead of salsa (usually because Mike ate it all so we don't have any), I use this easy alternative recipe for homemade salsa. I just throw all these ingredients in the slow cooker first and stir it up and then add the remaining chili ingredients. To make it simpler, I use freeze-dried herbs, garlic from a jar, and I add the whole can of diced tomatoes, juice and all. It's really good and fresher-tasting (and probably cheaper) than store-bought salsa.

**If a non-spicy person is visiting, I use 1 T chili powder. If it's just us, I use 3 T. It's all about personal preference.

***Instead of salt and pepper, use 2 t steak seasoning. Trust me. The stuff is amazing for chili.

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