Monday, January 28, 2013

Vegetarian Chili

Tonight was one of those nights where I have a lot of food in the house, but nothing to really make. So, I took a bunch of leftovers and things in my pantry and decided to make a chili. This is really easy (especially because I used a slow cooker), and because I used a meat substitute, your carnivorous friends will enjoy it as well. I made a small volume of chili, but you can multiply the recipe as much as you want! This recipe makes three to four servings.

Prep Time: 5 minutes
Cook Time: 40 minutes or longer

1/2 bag of Morningstar Veggie Crumbles
One (1) six-ounce can of tomato paste
Twelve (12) ounces of water
Two cloves of garlic, minced
1/2 cup of black beans, drained and rinsed
1/4 cup of sweet corn kernels, drained and rinsed
1/2 ounce of taco seasoning -- here's the recipe for my homemade taco seasoning
Any other veggies that you have on hand & would like to use

Prepare Veggie Crumbles on stovetop according to the "skillet directions" on the package.
Once it is done, add all of your ingredients into the slow cooker.
Please note that while you load all of your ingredients into the slow cooker, be sure that it is turned off until everything is in.
Mix all ingredients until they are completely blended.
Turn your slow cooker on (and if you have temperature settings, turn it to "high").
Let cook for 30 minutes.
Turn your temperature to "warm" and let sit until you are ready to serve.
Serve with sour cream, cheese, green onions, avocado, or any other toppings that suit you.