Lent Recipe: Vegetarian Crockpot Chili

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When I was growing up, lent was always an interesting time at my house. Because honestly, meat was a huge part of our diet, and meals usually started with the meat and built from there. So lent presented a challenge. We usually wound up eating lots of starches and vegetables, with very little protein on the table.

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Thankfully, my husband is a lot better at making meatless meals than I am, as he grew up eating them. So when Walmart asked me to share a vegetarian recipe for lent, I asked him to lend me his skills in the kitchen and share this rich, filling chili recipe.

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Ingredients

  • 1 can red kidney beans
  • 1 can pinto beans
  • 1 can black beans
  • 2 packages Morningstar Grillers Crumbles
  • 2 cans tomato sauce
  • 1 can tomato paste
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 2 tbsp. minced garlic
  • 1 tbsp. parsley flakes
  • 1 tsp. black pepper
  • 1 tsp. salt
  • Cayenne pepper to taste
  • Hot sauce to taste

Directions

Add all the ingredients to crock pot, starting with beans on the bottom, and mix well. Turn the crock pot on low, cover and cook for 8 hours.

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Alternatively, you can set the crock pot on high and cook for about 4 hours. But on the lower setting, this is the perfect meal to start in the morning before you leave for work, and it will be done to perfection when you get home. It is awesome even without the cayenne and hot sauce, but my hubby and daughter like it spicy. It’s also great when served with crackers or over rice.

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Serves 8.

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