Chili Con Not So Carne
An easy and fast recipe that will keep your family warm and satisfied.
I eat this recipe in the summer, fall or anytime. It is just really hearty and filling.
Try the basic recipe and add different ingredients for a whole new taste!
Now here are two ways to go about this. If you are fortunate enough to have a luscious garden and access to organic or non GMO corn then by all means use your delicious fresh corn, fresh tomatoes and herbs. I mean if you are blessed to even have a bean crop go all out and use those too. You can add chicken, sausage, garnish with queso, smoked gouda, pico de gallo or jalepenos.
But for us po' folks, well we will be going cans all the way. Well really it's not even about money, this recipe is about convenience. When you work long hours and have little ones at home sometimes you need to just chuck it all together like superwoman leave it to cook a do its thing. No MESS, with a Crockpot! Such a God send. I use mine every week. During the colder months I love to make a batch of apple cider or hot chocolate and have it for guests when they come over or for my bible study group.
1 can corn kernels
1 can diced tomatoes
1 can canellini beans (kidney or whatever beans you like)
1/2 cup TVP or Quorn grounds (if you must eat meat then whack a sauteed pound in there)
1/2 cup water
1/4 tomato sauce or paste
Couple of squirts of chipotle or bbq sauce
Seasoning (packet mix or you can use cumin, paprika, chili) salt and pepper for flavour
Add all ingredients to a Crock Pot and cook on low for five hours or high for three.
greek yogurt or sour cream
Serve with avocado or guacamole. If you want, you can even use tortilla or corn chips, no need for silverware.
This is vegan and can be gluten free
I gave this to my 13 month old and she loved it. I did giver her some broken chips but I would not recommend that because we almost had to the Heimlich Maneuver on her. Good thing she knows how to cough it up!