Thursday, January 1, 2015

Kristen's Vegan Crock-Pot Chili

Kristen's Vegan Crock-Pot Chili

  • Crushed Tomatoes-28 oz. can
  • Diced Tomatoes-28 oz. can
  • Red Kidney Beans-Two 15.5 oz. cans
  • White Cannellini Beans-15.5 oz. can
  • Black Beans-15.5 oz. can
  • 1 Large White Onion, Diced
  • Spices: Garlic Powder, Cumin, Italian Seasoning Blend, Chili Powder
  • Optional-1 bag of browned Gardein Beefless Ground Crumbles

Brown the Gardein Beefless Ground Crumbles according to package instructions.

Meanwhile, add all other ingredients to your Crock-Pot.  Once browned, add the Beefless Crumbles.  I like to cook the chili on the highest heat setting for approximately 4 hours, but if you have more time and would like it to cook longer, by all means use the Crock-Pot setting that you're most comfortable with.  Stir occasionally and enjoy!

A note from Kristen regarding the spices:  You'll see I didn't put exact measurements in the ingredient list.  When it comes to flavoring with spices, I like to cook by taste rather than measurement.  However, for a guideline I would say I used approximately 2 Tablespoons of Chili Powder and 1 teaspoon of all other spices.

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1 comment:

  1. Can you put the beefless ground in the crockpot while frozen?