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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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So bold, even a meat eater wont care that it's meatless! Ingredients:
1 (12 ounce) package vegetarian burger crumbles |
3 (15.25 ounce) cans kidney beans |
1 large red onion, chopped |
4 stalks celery, diced |
2 red bell peppers, chopped |
4 bay leaves |
2 tablespoons hot chili powder |
3 tablespoons molasses |
1 cube vegetable bouillon |
1 tablespoon chopped fresh cilantro |
1 teaspoon hot pepper sauce |
salt and pepper to taste |
1 cup water |
3 tablespoons all-purpose flour |
1 cup hot water |
Directions:
1. In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
2. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.
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