Herdsman Chili

Chili tends to be a dish most people make in winter - but I like to make a pot in the summer on the weekend.  (and yes, I have enough friend in Texas to know it's technically considered chili with beans but I'm an author, I'm going to write it my way :-)

It's a way to crock pot cook so I don't have to heat the oven and leftovers are great on a baked potato or a piece of cornbread with a big salad or in a Tupperware with chopped raw vegetables and some fruit for dessert for a tote-able lunch to work during the following week.


2  pounds veggie "beef" crumbles
1 sweet onion chopped
4 teaspoons minced garlic
1 bell pepper finely chopped
1 cup carrots julienned then chopped  (I use my "zoodle" tool from Amazon)
1/2 - 1 cup celery (whatever you have on hand)
1 jalapeno, de-seeded and chopped
can of tomato sauce
1 28 ounce can crushed tomatoes (I LOVE Muir Glenn fire-roasted organic)
2 teaspoons honey
1 teaspoon molasses
1 can black beans drained
1 can kidney beans drained
2 Tablespoons Penzey's Chili 9000 (or your favorite chili powder)
1 Tablespoon oregano
1 Tablespoon basil
1 Tablespoon Cumin
dash of Scoville Brothers Singing Smoke hot sauce (or your favorite)
1/2 teaspoon crushed red pepper (use a pinch if you want it milder)

Saute onion and garlic (if using) in a pan over medium heat. Add with your protein to slow cooker with remaining ingredients.  Cover and cook on low 6-8 hours.

Top with tortilla strips, veggie sour cream substitute, and non-dairy cheese.

Note:  I've also made this and used just black beans, replacing the celery with finely chopped sweet potato. and substituted a small shot of tequila for the honey and molasses - YUMMY!