On Sunday, I woke up nice and early and got my chili in the crockpot. I have been making this chili for a while now; I even made two pots of it for my brother-in-law Mike for Christmas. It freezes beautifully and tastes great.
This recipe has evolved as I have been making it but this time, I made yet another big change – I made this chili vegetarian.
Typically my recipe calls for ground beef (browned first) to be added to the crockpot; this time, I substituted the beef for Morning Star Farms Soy Crumbles.
Here is the recipe:
- 2 onions (diced and sautéed until softened)
- 1 bag of Morningstar Farm Soy Crumbles or as much ground beef as you would like (cooked and drained first)
- 1 can Mexican Stewed Tomatoes
- 1 can diced tomatoes
- 2 cans of corn (drained)
- 1 can diced tomatoes with mild green chilis
- 2 cans of black beans (not drained)
- 1 packet taco seasoning
- 1 packet ranch salad dressing mix
Mix all in the crockpot and cook on low for 7 hours. This chili tastes better with age so if you have the chance, cook it the day before you eat it.
Top the chili with a little cheese and sour cream. Delicious!
Matt even said he could not taste the difference between the soy crumbles and ground beef. Bonus in my book!
This recipe makes a ton so be prepared to stock your freezer or be eating it for lunch this week (as Matt is)…
{ 3 comments… read them below or add one }
I LOVE chili in a crockpot
I always try to make a big batch so I can freeze some, but somehow it always disappears before I get the chance 
Looks delicious! Wish I had a crockpot
Wow that looks so delicious. I have been seeing chili EVERYWHERE lately, it must be the winter months. I really need to make it.
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