For some reason I wanted a slow cooker for Christmas. I’d see so many recipes for them that sounded super easy, inexpensive, and quick. While I do like spending time cooking, life gets in the way sometimes and you just wish the oven would cook itself! This chili is medium spicy, filling, and comes together in a flash. Let it cook while you’re at work and it’ll be ready for dinner, piping hot when you come home. Or run your busy errands during the day and be ready to flop with a hot bowl of yum at the end of the tiring day. I use a 4.5 quart crock pot and this nearly fills it, so if using a smaller pot, I recommend halving this recipe.
- 1 package of Boca Crumbles or TVP, which ever you prefer
- 1 28oz can of whole plum tomatoes with juice
- 1 14.5oz can red kidney beans
- 1 14.5oz can black beans
- 1 14.5 can whole kernal corn
- 2 cloves garlic, chopped
- 1 medium bell pepper, any color, diced
- 1 medium onion, diced
- 1 packet of chili seasoning
I started out by sauteing the onion in a little bit of oil, then adding the garlic. Cook for a few minutes then add the peppers. Cook these down until soft, and add to your crock pot. Give the pan a quick rinse and pour the entire bag of crumbles into it, cooking on low-medium heat, for about 12 minutes until brown. Add to the pot. Open all of your cans and dump the beans and corn into a colander to drain and rinse. while they are draining, add the plum tomatoes, crushing them by hand before adding them to the pot. This can get a little messy so make sure you wear an apron or just buy crushed tomatoes!!
Once all the tomatoes and juice are added to the pot, dump in the beans and corn, and top with the packet of seasoning. Mix all the ingredients together. If you’re making this ahead of time, put the lid on the pot and keep in the fridge until morning.
Take out of the fridge and place into your crock pot cooker. Set to low and cook for 7-9 hours. This was pretty hot when I came home, so you if your crock is equip for it, set it to keep warm while you set the table, or set your tv dinner tray whatever!
Give it a stir to break the crusty goodness. Top with your favorite vegan cheese, sour cream, avocados, or all three if you please!!
I cut a slice of Follow Your Heart Monterrey Jack, melts pretty nicely and gives it some zip!