Vegetarian Crockpot Chili
2 bags Quorn or Morningstar Farms “beef” crumbles
4 19.75-oz. cans black beans
4 14 1/2 oz. cans diced tomatoes
2 medium onions, chopped
2 C chopped green peppers
2 tsp. garlic powder
6 Tbsp. chili powder
4 tsp. cumin
2 tsp. black pepper
2 tsp. salt
1 cube (1 tsp.) chipotle pepper seasoning (optional)
Combine all ingredients in crockpot and cook on low 8-10 hours.
I changed all the beans to black beans simply because those are about the only beans my husband likes (and I prefer them also). I also doubled the amount of spices and removed the brown sugar. I did that because I goofed up when I made it and cut the beans, meat and tomatoes in half and forgot to cut all the spices. But, as it turned out, we loved it that way, so I have kept making it the same way. As for the sugar, once again, I inadvertently left it out that first time. I tried it once with the sugar included and just didn’t like the sweet undertone as much as the spicy version. I always add either a chipotle pepper cube or cayenne pepper because we all prefer our chili more spicy than average (including our 20-month old). I also sometimes use red bell peppers or a stoplight blend of bell peppers for a change of pace.