Diced yellow, red, or green bell pepper
Finely chopped habanero or Scotch Bonnet pepper
MorningStar Farms Grillers Recipe Crumbles
Can of whole tomatoes; fresh peeled tomatoes if in season!
Can of kidney beans
Can of tomato paste
Cumin, black pepper, and chili powder to taste
Sauté diced portobellos, onions, peppers, and garlic in olive oil over medium heat until they're softened and begin to caramelize. If you don't want your chili to be too spicy, use a jalapeño instead of a habanero or scotch bonnet. Meantime, put the canned tomatoes and beans (drain most of the liquid from the cans) in your Crock-Pot on low. (You can also do this in a large covered pot on the stove on low heat.)
When the onions are softened, add the bag of vegetarian Recipe Crumbles. Let them brown a little, then add all of this to the pot of tomatoes. Generously sprinkle in cumin and chili powder, and grind in some black pepper. Simmer all day, and stir in the tomato paste shortly before dinnertime. Taste and adjust the spices if needed. I added a little Chipotle Tabasco at this point.
Top with shredded cheddar and sour cream, and serve with fresh corn bread.
( Pictures along the way...Collapse )