Ingredients:
- 3 cans drained beans (red, black, pinto, or kidney beans all work well)
- 2 sm cans tomato paste
- 1 can diced tomato
- 1 can diced green chilis
- 1 can tomato sauce
- 1/2 onion, diced (use frozen if you want)
- 2 Tbsp minced garlic
- 1 pkg veggie crumbles
- 4 tsp chili powder
- 3 tsp ground red pepper
- 2 tsp red pepper flakes
- 2 tsp cumin
- shredded cheese (I use the “Mexican 4 cheese blend”)
- sour cream
Instructions:
These spices make for a chili with some kick to it, but that isn’t too hot for my son to eat. You may choose to increase or decrease the amounts depending on what you like.
Cook for a couple of hours in a crock pot, stirring whenever you remember to. It’s done when it’s been long enough to get really hot, and the yummy smell is driving you about half-mad so you can’t wait any longer. (If you don’t have a crock pot, you can make it in a pot on the stove—you just have to watch it more carefully and stir it more often.)
Serve topped with shredded cheese and sour cream.
Suggestions:
Serve over macaroni or other pasta.
Serve with corn muffins (add some green chilis to the muffin mix!)
Mix some of your leftover chili into scrambled eggs in the morning, then add a little cheese and sour cream—this is soooo good!
(Yes, I know that 3 tsp is 1 Tbsp, but as I use the same spoon for all the spices, I keep the measurements in tsp.)
— 05:44:40 PM
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