This one is a bit soupier and broth-ier than my previous chili. I think they each have their place in my heart for different reasons. This one isn’t quite as traditional and has an amazing smoky flavor to it. You’d … Continue reading
This is easy-shmeasy. I loved it. My husband (aka meat eater) loved it, too. Score! It was so yummy, we didn’t take any pictures. (Fail!) The way I see it, recipe = 1, no pictures = -1, so the end score = nill. I’ll take that and post it anyway….
Edit on 11/26. I made a second batch and took pictures this time. Here you go!
The seasoning measurements are all approximates. Feel free to play with the seasonings. I just kept dumping and tasting until it tasted the way I like it. Enjoy.
Slow Cooker White Bean Vegetarian Chili
- 1 can white beans, drained
- 1 cup fire roasted salsa
- 1 clove (or 1 t) garlic, minced
- 2/3 cup faux ground meat crumbles (if frozen, defrost first)
- 2/3 cup vegetable broth
- 1/4 t oregano
- 1/8 t ginger
- 1/4 t cayanne pepper
- 1 Tbsp chili powder
- 1/2 t cumin
- 2 Tbsp jalapeno, minced
- 1 Tbsp butter
- Salt & Pepper
Throw everything into a crock pot. Turn it on. Let it cook for about 4hrs on high, 6hrs on low or until hot and bubbly. Eat.
Nutrition: 210 cal, 3.5g fat, 30g carb, 9 fiber, 3g sugars, 18g protein