Hurricane Sandy and her shitty attitude inspired me to make my favorite vegetarian Crock Pot chili for dinner Tuesday night. It has more canned ingredients than it does fresh, but it’s simple and delicious, and as my mom would say, “it sticks to your ribs!”
Here’s what you’ll need if you’d like to make the recipe my mom created:
about 1 C Boca burger crumbles
1/3 C diced vidalia onion
8.5 oz. can of whole kernel yellow corn
8 oz. can of tomato soup
1 tsp chili powder
1 tbsp sugar
salt and pepper to taste
sour cream and “sprinkly cheese,” if desired
Combine all ingredients and mix thoroughly.
I’m a big fan of the designated Healthy Request soups and veggies because they have much lower sodium content.
Spray Crock Pot with non-stick cooking spray. I’m also a huge fan of my Crock Pot because it makes meals so easy!
Allow chili to cook on “warm” or “low” setting for 3 hours or so. Serves 2 people, or one heartily with leftovers. Enjoy! 🙂
P.S. Do you like to try out recipes from different types of diets (e.g. vegan, PALEO, gluten-free)?
P.P.S. Happy Halloween! 🙂