I serve it with shredded cheddar cheese, chopped onions, and corn bread. I adapted this recipe from a recipe on allrecipes.com .
It makes 8-10 servings.
2 (15 ounce) cans of mixed chili beans (black, pinto, kidney), drained and rinsed
1 (16 ounce) can of vegetarian baked beans
1 (14.5 ounce) can of dices tomatoes in puree (I used garlic flavored tomatoes, but it is also good with jalapeno flavored tomatoes if you want the chili to be more spicy.)
1 (15 ounce) can of whole kernel corn, drained
1 package of soy meat crumbles
1 white/ yellow onion, diced
1 green bell pepper, diced
2 stalks of celery, diced
3 cloves of garlic, chopped
Use them proportionate to your own taste. These amounts are what I use when I make this chili.
1 tablespoon of chili powder
1 teaspoon of coriander
1 tablespoon of cumin
1 1/2 teaspoons of cayenne pepper
Onto the cooking!!!
1. Drain and rinse the cans of mixed chili beans.
|Draining and rinsing the mixed beans.|
|Black bean soup in the crock pot.|
|Beans on top of the black bean soup in crock pot.|
|Tomatoes in the crock pot.|
|Corn in the crock pot.|
|The baked beans in the crock pot.|
|Sauteing the soy meat crumbles and the onions.|
|Just to show the texture of the soy meat up close - |
in a chili like this, you really can't tell the difference!
|Soy meat and onions.|
|Close-up of the finished product.|