Crock Pot Chili Con Torgo

"I am Torgo. The Master loves this very special concoction. Because of his high blood pressure, I must rinse any canned vegetables before putting them in the crock pot. I use a meat-substitute but if you wish you may use a meat-substitute substitute...like meat."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 20mins
Ingredients:
16
Yields:
1 gallon
Serves:
10-12
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes