It’s Valentine’s Day. I will not be a Debbie Downer and share my true thoughts on this “holiday”, however, I will say it is something I choose to not celebrate. Lucky for me, I have a significant other that feels the same way so we can be two
grouches people with money leftover after February 14th together.
It snowed last week. The first thing I made after the snow were crockpot brownies (the entry before this one). The following day, I was still cooped up at home and decided to make vegetarian chili, also using the crock pot. I was missing some beans I wanted to add in so I did manage to go to the supermarket but ultimately I decided to work with what I had. Instead I bought my usual protein shake, that was supposed to have a “great” new flavor. Instead it tastes like ass. But that’s not what this entry is about so moving on…….
- 12 oz. (1 bag) veggie crumbles (I used MorningStar brand)
- 1 can red kidney beans
- 1 can pigeon peas
- 1 can chick peas
- 4 bayleaves
- a dash of ghost chili flakes (I buy mine from Think Geek)
- 2 tablespoons hot chili powder
- 3 tablespoons molasses
- 1 cube vegetable bullion
- 2 teaspoons hot sauce (I prefer Infuse brand)
- salt and pepper to taste
- 1 cup water
- 3 tablespoons flour
- 1 cup hot water
- In a crock pot, combine everything except flour and 1 cup of hot water.
- Set the crock pot to high, close the lid, and allow it to cook for 3 hours.
- At the 3-hour mark, dissolve the flour in the cup of hot water.
- Pour the dissolved flour/hot water into the chili.
- Close the lid and cook for one more hour.
This came out spicy but not to the point it was “OH MY GOSH HOT!”. It had a nice, slow burn. The cheese on top is rice cheese (completely vegan). I did not add that to the ingredients list since it is totally optional. The chili on its own is great. I just like cheese on well, everything. Plus I had to try out this new rice cheese.
If you like dogs, you’ll appreciate the post that will be up in the next couple of days.