Thursday, September 20, 2007

Veggie Chili (Crockpot Method)

I must be on a bean kick. It seems I only post bean recipes. Anyway, somebody has to do it. This recipe uses tvp (texturized vegetable protein) which is soy based. I like using Morningstar Farms "Grillers recipe crumbles" found in the freezer aisle of the grocery. There is a lot of controversy right now over whether or not soy is healthy. I tend to fall on the "moderation" side of things. The problem is that there is so much soy in everything. I have limited the soy in our diet to the occasional tofu or tvp dishes, but have eliminated soy milk and other soy products. However, if you want to go meatless, this is the recipe to try.

Ingredients:

1 large onion (chopped)
1 large bell pepper (chopped)
1 package "Grillers" (or comparable brand)
1 large jar garden style spaghetti sauce (or 15 oz can tomato paste)
2 15 oz cans of diced tomatoes (or 1 can each or diced tomatoes and rotel (tomatoes with green chilis)
2 15 oz cans kidney beans
2 15 oz cans black beans
1 TBSP ground cumin (or more to taste)
1 TBSP chili powder
1/4 tsp white pepper
2 tsp garlic powder
salt to taste

Throw everything in the crock pot as is (no draining). Adjust the seasonings to your taste. Turn on high for 4 hours or low for 6 hours. Serve with corn chips and cheese.

1 comment:

Robyn said...

I borrowed this recipe for my work's first crock pot chilli cookoff and won first prize! Thanks for the great recipe. It was a huge crowd pleaser.