Who says all good meals need meat. My slow cooker got a work out and it was a of the veggie variety yesterday. I used to enjoy this recipe long after I had begun eating meat again and missed not being able to make it because of the tomato content. I am happy to be able to try it out again after all these years. Here is my "secret":
Before you start I have a very large family size crock pot so I use large cans of beans. If you have a smaller one just adjust quantities below.
In your slow cooker add 4 cans of your favorite beans, drained and rinsed. I used red kidney, black, pinto and chick peas.
Add sliced mushrooms, chopped celery, and if you like some chopped onion.
1 cup dried textured veggie protein ( looks like dehydrated ground beef and can be found at Galloways and other health food stores.
1 can chopped green chilies (not that spicy but add flavour)
Seasoning: two tsp chili powder, 1/2 tsp ground cumin, fresh cracked pepper, 1 1/2 tsp dehydrated garlic (or fresh), 1 tsp sea salt and if you like it extra spicy throw in a couple of dehydrated red Thai chilies.
Add two cans of whole plum tomatoes crushed gently with your hands
Turn it on high for 4 hours or low for 7 hours
When serving add a dollop of sour cream on top of your bowl or sprinkle with Parmesan cheese.
Trust me, no one will miss the meat!
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