Veggie Chili for a Chili Day

A couple of years ago, we had a chili cook off at TELUS. Rob was the only one who made veggie chili and I was hooked.

This week it hit -28ºC in Edmonton. I decided to toss chili ingredients into the slow cooker and head off to work. I came home late that night and all of the chili was gone. Vikkie and Arvind know the drill; don’t finish the food because I have to take pictures. They still ate it all!! Here is Rob’s and now my Veggie Chili recipe:

Veggie Chili
16 oz can of red kidney beans
16 oz can of garbanzo beans (chickpeas)
28 oz can of diced tomatoes
1 pkg of Yves Ground Round
6-8 white mushrooms
1 small onion
½ cup frozen corn
½ green pepper
3 cloves garlic
3 tbsp chili powder
1 jalapeno
1½ tsp ground black pepper
1 tsp ground cumin
1 tsp salt

Chop mushrooms, onion, green pepper, garlic and jalapeno. Add everything to slow cooker. Cook for 8-10 hours at low or 3-4 hours at high. Serve hot with some grated cheddar cheese and chopped green onions.

My verdict: Slow cooker is my secret weapon. I can feed an army if I have a few hours and electricity.

6 thoughts on “Veggie Chili for a Chili Day”

  1. I love using slow cookers in the winter. When it’s time to start cooking dinner it’s so awfully dark and I become rather lazy. At least with slow cooker, everything’s done by dinner time!

    This chili sounds delish!

  2. Thanks for sharing. You ideas encourage me to bring back a smile in my kitchen every other day. I read somewhere, “Cook food, serve love.”And that seems so true:)
    Keep it up….

    1. Hi Megha, thanks for dropping by. Yves Ground Round is a soya based meat substitute. I googled to check if it avaliable in India and could not find a reliable source.

      However this recipe will work fine without the meat substitute.

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