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Prep Time: 10 Minutes Cook Time: 230 Minutes |
Ready In: 240 Minutes Servings: 8 |
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I had a habit of always making chili... but it was never the same. Finally, one day, my husband stood by me and wrote down everything I threw in the crock pot and here it is: Matt's Chili P.S. It's vegan! Ingredients:
12 ounces veggie crumbles |
2 (12 ounce) cans chili beans |
1 (20 ounce) can diced tomatoes |
1 (20 ounce) can tomato sauce |
1 large onion, chopped |
1 teaspoon garlic, minced |
2 teaspoons vegetarian worcestershire sauce |
1 teaspoon liquid smoke |
2 teaspoons sea salt |
1 teaspoon oregano |
2 bay leaves |
1 teaspoon basil |
1/2 teaspoon black pepper |
1/2 teaspoon thyme |
1/2 teaspoon celery seed |
1/2 teaspoon cumin |
2 teaspoons chili powder |
1/8 cup molasses |
1/8 cup lime juice |
1 (16 ounce) jar banana peppers (optional) |
Directions:
1. Put all ingredients into crock pot, no need to drain tomatoes.
2. Cook on high for 4-6 hours.
3. Enjoy!
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