Chili is a weekly affair at my sister-in-law's house, so when they went vegan several years ago, a vegan chili recipe became a necessity. She was kind enough to make her chili for our entire extended family the last time we all got together and it is delicious! As well--and this is coming from a proclaimed TVP-hater, so hear me out--this chili is so good you won't even know that it's not meat. As in, when I ate this for the first time, I thought I was eating beef instead of TVP. So if you've always been curious about using meat alternatives, this is a good place to start. Of course you could always use ground beef or turkey, if you want, or make it without using either meat or TVP. (So many choices!) Because this chili is great any way you choose to make it.
Slow Cooker Everything Chili
(adapted from Kim the Health Nut)
1/2 pound cooked ground turkey or beef, or 1/2 package TVP crumbles
1 bell pepper, diced
1 red onion, diced
1 zucchini, diced
1 cup salsa
2 tablespoons taco seasoning
1 can diced tomatoes
1 can green chiles
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained
1/2 bunch cilantro, finely chopped (optional)
1) Put all ingredients except cilantro in the crock pot and stir to combine. Cook on high for 2-3 hours or low for 4-6 hours.
2) Stir in cilantro, if using, before serving. Garnish with cheese, sour cream, tortilla chips, or your toppings of choice. Enjoy!