My Mind

Ok, so I am feeling somewhat domestic today, and with Autumn in the air, I decided to try my hand at a new chili recipe. Since I am also finding myself alone this year on Sweetest Day, I decided to make a three-bean chili. Take that as you will. Unlike my typical vegetarian chili, this one actually incorporates beef, though it can easily be substituted with Boca protein crumbles.

1. In a large skillet, brown the beef along with the garlic and onion, then drain.
   
2. In a 4 – 6 quart slow-cooker, add beef and remaining ingredients, mixing well to ensure proper seasoning.
   
3. Cover and cook on low for 8 – 10 hours, or high for 4 – 5 hours.
   
4. Serve and top with sour cream and fresh cilantro, if desired.
   

If substituting the beef with protein crumbles, you will need two (2) 12 oz. packages. In this case you can cook down the onions and garlic with 1 ½ - 2 tablespoons of vegetable or canola oil for about three minutes, draining any excess oil, and combine all the rest of the ingredients, including the crumbles, in the slow-cooker. Another fun alternative I will add when making the purely vegetarian version, is to add one package of frozen corn kernels to the chili.

This is yummy served over brown rice, with a piece of jalapeno corn bread.

If you are adventurous and try the recipe, please leave a comment to let me know how it turned out for you!

Randy