Crock Pot Chili Con Torgo
- Ready In:
- 3hrs 20mins
- Ingredients:
- 16
- Yields:
-
1 gallon
- Serves:
- 10-12
ingredients
- 425.24 g can kidney beans, drained & rinsed
- 425.24 g can black beans, drained & rinsed
- 425.24 g can garbanzo beans, drained & rinsed
- 2 (680.38 g) package of vegetarian veggie crumbles
- 3 (2381.35 g) can whole canned tomatoes, drained
- 29.57 ml chili powder
- 14.79 ml ground black pepper
- 14.79 ml olive oil
- 1 large onions or 1 small onion, chopped
- 2 bell peppers, chopped (any color)
- 3 garlic cloves, chopped
- 29.58 ml dried oregano
- 4.92 ml ground cumin
- 4.92 ml salt
- 2 bay leaves
- 425.24 g can corn or 236.59 ml frozen corn
directions
- In a crock pot, hand-crush all the tomatoes (watch out: they spit!). Then combine all the beans, vegetarian burger crumbles, chili powder, and black pepper.
- Meanwhile, heat olive oil in a heavy pot at medium heat, then add the onions. Sweat them until tender. Add the bell peppers, garlic, oregano, cumin, salt and bay leaves. Cook until bell peppers are tender.
- Add the heavy pot contents to the crock pot and cook at high heat for 2 hours. Add the corn, turn to low and cook an additional hour. Eat.
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Reviews
-
i couldn't fit everything in my crock pot, so only used 1 pkg of the fake ground meat. and i misread the instructions - didn't realize i need THREE 28 oz cans of tomatos... but i rustled some up. i used one can with mild green chilies. that added a little more fire.<br/>used pinto beans instead of garbanzo.<br/>i was skeptical with all of the draining of the canned goods, but you need to! i should have drained a little more aggressively as mine had a more watery consistency than anticipated (and even without the extra 12oz of meat substitute I boiled over), but it tasted lovely!<br/>i cooked on low for 8 hours.
RECIPE SUBMITTED BY
Torgo
United States