Many of you know that during this year, I have chosen to be meat-free. I like to have different life experiences, and vegetarianism has always kind of fascinated me, so I thought I would give it a try. So far, I haven't really missed meat (ok, chicken fried steak does sound really good right now, I'm not gonna lie), because of recipes like this one. It's really good!! And for you meat lovers--you could add whatever meat you want to the recipe (deer, elk, beef, chicken, pork, turkey--it's all good!). Enjoy!
Slow Cooker Vegetarian (or not) Chili
1 (12 ounce) bags Morningstar Farms Meal Starters Grillers recipe crumblers (this is where you would substitute real meat (browned) if you want. I used portabella mushrooms-also good)
1 (15 ounce) can black beans (do not drain)
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can white kidney beans, drained and rinsed (also known as cannellini beans)
1 (15 ounce) can pinto beans, drained and rinsed
1 (16 ounce) can vegetarian baked beans (or any other baked bean you like)
1 (11 ounce) can tomato puree
1 can RoTel
1 (4 ounce) can diced green chiles
1 cup frozen corn
1 yellow sweet onion, chopped
2 garlic cloves, minced
4 teaspoons chili powder
1 tablespoon cumin
1 tablespoon dried oregano
1 tablespoon dried basil
In a crock pot, stir garlic, chili powder, cumin, oregano, and basil into the tomato puree. This ensures even distribution of spices.
Add the beans, corn, chiles, RoTel, crumbles (or meat), and onion to the crock pot. Stir to combine.
Cook on low for 6 hours.
Add sour cream, Fritos, cheddar cheese to taste.