Vegetarian “Beef” Chili is a staple in our house. It’s hearty, low in calories, easy to make and super delicious. It’s also one of the recipes that consistently opens non-vegetarians’ minds to incorporating some meat-substitute options into their regular, meal line-up.
Our chili recipe has evolved over time and is by no means an exact science. Experiment with spice amounts and enjoy! Oh, and have I mentioned how much I *heart* Crock Pot cooking? Well, I do. Thankyouandgoodbye.
1 Bag Morningstar Meal Starter Grillers Recipe Crumbles (75% less fat than ground beef!)
2, 10 oz. Cans Rotel
1, 15.5 oz. Can Black Beans
1, 15.5 oz. Can Kidney Beans
1 Can Corn
1. 6 oz. Can Tomato Paste
1/2 of Large Onion
1 Tbs Minced Garlic
Approx 1/4 Cup Ketchup
Approx 1/4 Cup Red Wine
Pinch of Salt
In a Crock-Pot on low heat, add garlic, chopped onion and bag of Crumblers. Cover with a layer of chili powder (about 2 Tbs) and sprinkle in cumin (about 2 tsp), oregano (about 1 Tbs) & basil (about 1/2 Tbs). Stir.
Add Rotel, beans & corn, including all of the juices in the cans. Add tomato paste, wine & ketchup. Stir.
Add a pinch of salt and a couple more shakes of cumin, chili powder & oregano.
Let cook on Low for 5-7 hours or high for 3-4. Stir occasionally (if you’re home), and add more spices, wine or ketchup to taste, if desired.
Serve topped with skim milk shredded cheddar.