Crockpot, Mexican, Soups, Chowders, and Stews, Vegetarian

Four Bean Vegetarian Chili

My dad’s recipe for the most AMAZING chili I have ever eaten!

Ingredients

  • 2 Tbsp Vegetable or Canola Oil, divided
  • 1 Large Onion, chopped
  • 2 Garlic Cloves, minced
  • 1 Package Boca Soy Crumbles
  • 1-15 Oz Can Black-eyed peas, rinsed and drained
  • 1-15 Oz Can Kidney Beans, rinsed and drained
  • 1-15 Oz Can Pinto Beans, rinsed and drained
  • 1-15 Oz Can Black Beans, rinsed and drained
  • 1-28 Oz Can Diced Tomatoes
  • 1-28 oz Can Stewed Tomatoes
  • 1/2 Package Tex-Mex Chili Seasoning
  • 1/2 Package Mild Chili Seasoning
  • 1 Tablespoon Sugar

Directions

1. In a sauté pan over medium heat place 1 tbsp of oil and sauté onions for 3 minutes. Add minced garlic and sauté another minute until the onions start to caramelize, then remove and place in a crock pot.

2. In the same sauté pan, add another tbsp of oil and sauté the crumbles for 5 minutes.

3. Add the cooked soy and the remaining ingredients to the crock pot and stir to combine.

4. Cover and cook the chili on low for 8 hours.

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