Slow Cooker Vegetarian Chili #2

This one is a bit soupier and broth-ier than my previous chili. I think they each have their place in my heart for different reasons. This one isn’t quite as traditional and has an amazing smoky flavor to it. You’d …

Slow Cooker White Bean Vegetarian Chili

This is easy-shmeasy. I loved it. My husband (aka meat eater) loved it, too. Score! It was so yummy, we didn’t take any pictures. (Fail!) The way I see it, recipe = 1, no pictures = -1, so the end score = nill. I’ll take that and post it anyway….

Edit on 11/26. I made a second batch and took pictures this time. Here you go!

The seasoning measurements are all approximates. Feel free to play with the seasonings. I just kept dumping and tasting until it tasted the way I like it. Enjoy.

2 servings

• 1 can white beans, drained
• 1 cup fire roasted salsa
• 1 clove (or 1 t) garlic, minced
• 2/3 cup faux ground meat crumbles (if frozen, defrost first)
• 2/3 cup vegetable broth
• 1/4 t oregano
• 1/8 t ginger
• 1/4 t cayanne pepper
• 1 Tbsp chili powder
• 1/2 t cumin
• 2 Tbsp jalapeno, minced
• 1 Tbsp butter
• Salt & Pepper

Throw everything into a crock pot. Turn it on. Let it cook for about 4hrs on high, 6hrs on low or until hot and bubbly. Eat.

Nutrition: 210 cal, 3.5g fat, 30g carb, 9 fiber, 3g sugars, 18g protein