If your husband is anything like mine, this time of year you are pretty sick of sports. We're usually still playing baseball in October (because the Cardinals are so awesome) and then of course there's football! I try to get excited when I care - I do love the Cardinals, and I like to cheer on my alma mater, the University of Illinois. Mostly though, I stick to cooking the game time food. Chili is my specialty, and if you're looking for a still-hearty vegetarian version, this is my favorite!
Vegetarian Crockpot Chili
What you'll need:
1 lb of frozen veggie crumbles
1 giant can Brooks hot chili beans
2 minced jalepeno peppers (I don't de-seed mine, but I like it spicy!)
1 can of rotel, original
1 yellow onion, diced
3 cloves of garlic, minced
1 28 oz can of tomato sauce
1 tsp cumin
1 tbsp chili powder
Make it:
I keep this pretty simple. No pre-sauteeing, no fancy slice and dicing. It all cooks perfectly in the crock pot, so it isn't really necessary!
Thaw your veggie crumbles in the microwave, and then add EVERYTHING to the crockpot.
Keep it on low/simmer all day if you're throwing it together before work. Just make sure it simmers for at least 4 hours.
Ladle into soup mugs, top with cheddar cheese, and serve!
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