Sunday, September 26, 2010

Slow Cooker Enchilada Chili with Absolutely Delicious Holiday Cornbread

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  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
Taco Sauce
Jalapeno slices

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!


  1. I don't use TVP but I remember using bulgar in chili. I will make this with bulgur and report back. Maybe less bulgar than TVP. Might have to make other substitutions to make it low sodium. This is a great blog.

  2. I've never used bulgur. Please do let me know how it turns out. I think I'd like to try that. I don't use TVP too much, but it did make a nice difference in the texture of the chili.

  3. That looks delicious! I am going to make the chili & cornbread this week.

  4. Vicki, they are definitely tasty. I made the chili for a pot luck lunch at work last Thursday and no one guessed there wasn't meat in it. It's a nice twist on the kidney bean chili I grew up on.