Vegetarian Crock Pot (or not) Chili

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Here's a favourite recipe that I found on All Recipes, that true to my

cooking style, I modified immediately. It's an easy and tasty chili

for those cooler fall nights. The original recipe is on allrecipes.com

and is called "Grandma's Slow Cooker Vegetarian Chili".

Here's my version. You'll need a big crockpot - or cook on the stove

in a big pot, as it makes alot - it freezes well.

 

Cathrine's Modifed Crock Pot (or not) Chili

 

2 tbsp oil (if not using crock pot)

2 onions, chopped

3 sweet peppers - one red, one yellow and one orange is nice, chopped

2-8 jalepenos, chopped (optional... or sub a can of green milder

chilies... whatever you like)

8 cloves garlic, crushed

1 can Amy's Black Bean Soup (or similar)

1 15 oz can Mixed Beans

1 15 oz can Kidney Beans

1 15 oz can Vegetarian Baked Beans (really!)

1 15 or 28 oz can Diced Tomatoes - I use the larger size

1 15 or 28 oz can Pureed Tomatoes - I use the larger size

1 15 oz can corn, drained (or use frozen)

1 pkg ground beef substitute (around 3/4 lb)

1 tbsp salt (to taste)

2-4 tbsp chili powder (to taste - I probably use more, but don't

measure, and like lots of spice in my chili)

 

If not using a crockpot, cook onions and vegetables in oil until onions

are soft. (Don't need to do this with the crockpot.)

Dump everything in the pot or crockpot. If using the crockpot, cook on

high for 6 hours, stirring once an hour, adjusting seasonings if

necessary.

If using the conventional stove method, heat everything until bubbling,

then turn heat to low simmer, and cook for an hour, stirring and

adjusting seasonings as needed.

 

It's yummy with shredded cheese on top, and can be used in any recipe

in exchange for "regular" chili. The recipe is extremely versatile -

you could use any beans you like, add veggies you want, you don't need

to use the ground beef substitute - if you're not using it, use the

smaller size cans of diced and pureed tomatoes.

 

I hope you like it!

 

Cathrine