Tuesday, January 17, 2012

Crock Pot Vegetarian Chili

"While my hubby Phillip was photographing the Martin Luther King, Jr. Parade yesterday, I worked out, did laundry, cleaned the house, put the baby down for a nap, showered AND made a big pot of vegetarian chili. How did I get all that done and still have time to make a delicious dinner? With help of my handy dandy Crock Pot, of course. You'll love this recipe and love even more that it's made in the slow cooker because it gives you time to do everything else!" —Jill

You'll need:
1 can tomato puree
1 box or bag of brown long grain rice (you can substitute white rice if you prefer)
2 ears of corn scraped off the cob (you can shortcut and use frozen or canned)
1 bottle of your favorite beer
2 cups vegetable stock
1 container tofu, extra firm (if tofu is too scary for you, you can omit)
1 can black beans
2 large tomatoes, chopped (put a handful aside for topping)
1 small onion, diced (put a handful aside for topping)
1 large green bell pepper, diced
1 small jar of salsa
2 packages of low-sodium chili seasoning (or make yourself with chili powder, cumin, garlic, red pepper flakes, salt, pepper)
Sour Cream
Avocado, sliced
Tortilla chips

Put all the ingredients into slow cooker and set on high (4-6 hours). When done, top with diced raw onion, diced tomatoes, sour cream, avocado and tortilla chips. It's that simple. Enjoy! 

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