This simple five ingredient Vegetarian Crockpot Chili recipe is rich and full of flavor, in spite of the fact that it contains no meat. Protein crumbles are an excellent substitute for ground beef, and provide wonderful nutrition too. You don't need to add it to the chili, because the beans provide enough texture and protein, but it is really good. And they're the sixth ingredient in this recipe.
This is a mild chili recipe. If you like your chili hot, add a minced jalapeno pepper or two, and add some crushed red pepper flakes or cayenne pepper.
Serve this chili topped with some cheese, if you'd like, with a green salad tossed with sliced mushrooms and some cherry or grape tomatoes and a mild ranch dressing, and some easy cornbread hot out of the oven. A glass of cold beer or some iced tea is the perfect accompaniment.
- 1 (12 ounce) package frozen protein crumbles, if desired
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 (14 ounce) cans diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 cup water
- 1 to 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 2 tablespoons cornstarch
- 1/4 cup water
Combine the frozen protein crumbles, onions, garlic, diced tomatoes, tomato sauce, 1 cup water, chili powder, cumin, and the red kidney beans in a 3-1/2 to 4 quart slow cooker.
Cover the crockpot and cook on low heat for 7 to 8 hours or until the vegetables are tender. Turn the heat to high.
Mix the cornstarch and 1/4 cup water in a small bowl with a wire whisk until smooth and add to the chili, stirring well.
Uncover the slow cooker and cook for about 15 to 20 minutes, until the chili is slightly thickened. Serve immediately.
Fat: 7 grams
Vitamin A: 150% DV
Cholesterol: 0.0 grams
Sodium: 700 mg
Carbs: 45 grams