So many chili recipes…how do you decide??
When I look for something new, usually I look for a) not a ton of ingredients (easy!), b) light on the beans (don’t want to use all of my carb servings!), and c) one step.
Usually, I can change the one step thing if it’s more, which is where I started adjusting this recipe that I liked because d) it already had the container counts worked out…a huge help!
An easy way to make a chili (or another meat including) recipe one step is to change our whatever meat (that usually needs to be browned) for meatless crumbles. I’ve used these Morningstar Farms crumbles for years in recipes. They’re frozen and I just dump them right in the crockpot. So easy…they’re already “browned” 🙂
Another way to switch things up is to use frozen vegetables…already chopped, you can add whatever you like, and they keep forever so you can have them on hand. I like to have frozen peppers and onions on hand to add vegetables to almost anything.
And…what makes an easy recipe even easier? Easy clean up! Slow Cooker liners to the rescue! Not only is the clean up easier, but these make it easy to get everything out of the crockpot when it’s done cooking. Plus, you could put all the ingredients in it at night, pop the bag in the crockpot in the morning, and have dinner at night.
I love my crockpot 🙂
So, for the recipe! How does this look?? Hearty, filling, delicious!
1½ bags (I actually measured out 6 reds) vegetarian crumbles
2 bags of frozen vegetables (I used onions and an onion and pepper mix)
2 cloves garlic, finely chopped
1 (15-oz) can diced tomatoes, no salt added
1 can tomato paste, no sugar added
2 Tbsp. chili powder
¾ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1 (15-oz.) can kidney beans, drained, rinsed
Add all to crockpot. Stir. Cook on low for 6 hours.
For Container users…1 Green, 1 Red, 1 Yellow which fits fairly perfectly for me!
What are some of the things you look for when trying to find a recipe?