Directions: |
Directions:Add all ingredients into a slow cooker and mix until well combined. Cover and cook on low 8 to 10 hours. For carnivores, may substitute 1-2 lbs ground beef for veggie crumbles. Check consistency near end of cook time and leave uncovered for last hour if Chili is too thin.
Alternatively, Sauté onions in large pot coated with cooking spray or a Tbsp olive oil over medium heat until semi soft, add mushrooms and cover, stirring occasionally until partially cooked and soft.
Add Remainder of ingredients, stirring until well mixed. Bring to a boil, cover, and reduce heat to low, simmering for approximately 20-30 minutes, stirring occasionally. Remove cover and continue to simmer, reducing sauce for approximately another 20 minutes or longer until achieving a thick consistency.
Serve in bowls topped with shredded cheddar cheese and a dollop of sour cream and tortilla chips on the side. |
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Notes: |
Personal
Notes: I've cultivated this easy chili recipe over the years and have devised both a very easy slow cooker version as well as the original stove top. We've also made it while camping over our fire. When making the veggie version the ingredients all cook down and mesh together so well that you'd never know there wasn't any meat in it! For the beef version, I usually omit the mushrooms, broccoli and corn and will make chili tacos filled with the chili, cheddar cheese and sour cream.
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This recipe for Roberta's Slow Cooker Chili is from