This is the best vegetarian chili I've ever tasted. I got it from the book "The Reactive Hypoglycemia Cookbook" on Amazon. It's basically a low-sugar, vegetarian cookbook
1 bag Quorn or other meatless crumbles (i.e. Morningstar farm)
32 oz tomato juice (approx ⅔ of a 46 fl. oz. bottle)
1 can tomato sauce
1 ⅔ cup chopped onion
½ cup celery, chopped
¼ cup green pepper, chopped
¼ cup red pepper, chopped
½ cup mild chili powder
2 tsp cumin
1 ½ tsp garlic powder
1 tsp salt
½ tsp black pepper
½ tsp oregano
1/8 tsp cayenne pepper
2 cups chili or kidney beans
Bung it all in a slow cooker for 6-8 hours.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
