erebus chili

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at least 6 servings Easy
(1)
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Ingredients (16)

  • 29 oz can tomato puree
  • 3 15 oz cans beans, drained and rinsed (i like black, pinto & kidney)
  • 1 can chipotle in adobo sauce
  • 8+ cloves garlic, diced
  • 1 small onion, finely chopped
  • 1 cup frozen corn
  • 3+ fresh chile peppers, diced
  • 3 TBSP vegetable oil
  • 14 oz Gimme Lean "beef" (or your choice of veggie "meat")
  • 1 1/2 tsp cumin
  • 1/2 tsp cayenne
  • 2 tsp paprika (i use smoked)
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • black pepper to taste
  • 1/2-1 cup water

my basic vegetarian chili. i add to it and change things every time i make it. the measurements are not set in stone and i generally add MUCH more garlic and spice than this recipe suggests.

i love it with fresh guacamole, fresh diced onion and sour cream/yogurt.

Instructions

  1. 1place the tomato puree in a slow cooker. add cumin, cayenne, paprika, allspice, black pepper and cinnamon. add two tablespoons of the adobo sauce and two diced chipotles. add beans and corn.
  2. 2saute the onions, chile peppers and garlic in the vegetable oil for a few minutes over medium high heat. add the “beef” and saute for a few more minutes. if you use Gimme Lean then be sure it gets “chopped up” into small pieces. add to slow cooker.
  3. 3set slow cooker to high and add 1/2 cup water. add more water to achieve desired thickness.
  4. 4cook for 4+ hours.
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