It's really feeling like fall in Chicago. We had a mostly gray, cool weekend. Temperatures hovered in the upper 50's on Saturday afternoon and were in the lower 60's today. I ate the last of my chili from the freezer months ago. It was time to put some more in the crock pot.
I've enjoyed the chili that I made before. Actually, it was an enchilada casserole recipe for the crock pot from the FatFree Vegan Kitchen website. It's very good, but I wanted a different flair for my chili. I made up a recipe as I went along and it turned out quite good. I topped my bowl of chili with shredded Follow Your Heart cheddar cheese, Tofutti Better than Sour Cream, and a splash of spicy taco sauce. I usually throw a few jalapeno slices on my chili, too, but I didn't want to take the time to search for my unopened jar.
I also made Absolutely Delicious Holiday Cornbread from vegweb.com. I made a few changes to the recipe. It calls for ¼ cup of natural sugar (Florida crystals), and I didn't have that. So, I used ¼ cup of light brown sugar instead. I don't buy soy milk, so I used 1 cup of coconut milk instead. I also used a deep muffin tin, sprayed it with olive oil baking spray, and only made 6 muffins. They were not huge muffins, so had I made 12, they definitely would have been small. I didn't have any canned corn, so I threw in about a cup and a half of frozen corn that I had run under water to help thaw. I cooked them for about 25 minutes and although they look very light in the above picture, they were cooked perfectly and turned out absolutely delicious!
Slow Cooker Enchilada Chili
1 28 oz. can diced tomatoes
1 24 oz. jar of chunky salsa
1 6 oz. can of tomato paste
2 15 oz. cans of black beans, rinsed and drained
1 15 oz. can of corn, drained, or 1½ cups of frozen corn, rinsed
1 4 oz. can of green chilies
1 10 oz. can of Rotel tomatoes with green chilies
2 cloves garlic, minced
1 yellow onion, diced
1 cup TVP
1½ tablespoon ground cumin
1½ tablespoon chili powder
2 teaspoons hot sauce
crushed taco shells or tortilla chips
shredded Follow Your Heart or Daiya cheddar cheese
Tofutti Better than Sour Cream
Combine all ingredients in a slow cooker. Cook on low 6 to 8 hours (or cook on high for 2 hours and low for 4 hours). Serve hot with garnishes of your choice. May be frozen. Thaw and reheat.
Tonight's dinner was very good. I really liked the addition of TVP, as it really gave the chili a "meaty" feel. It looks like there is ground beef in the chili. My oldest son asked me why I added meat to the chili and if I was cheating. That made me chuckle. He won't eat it, though, as he doesn't like chili of any kind. My younger son will be digging into it. He's already snagged a corn muffin. I had to stop him so I could take a picture of the cooked cornbread without any missing. As soon as I snapped the photo, he grabbed one. Kobe, my black lab, was waiting patiently in the middle of the kitchen floor (in my way, of course), in case I decided to drop any of the chili or corn muffins. Unfortunately for her, I did not. Chili is definitely NOT an acceptable food for a dog and I didn't make enough corn muffins to waste any. :::smile:::
This chili freezes and reheats very well. I will be freezing a significant portion of the chili for future enjoyment on nights that I just need a quick dinner. It's definitely a repeat dinner!