Pumpkin patches and crock-pot chili batches. There is nothing that screams fall more. Bring on the meatless crock-pot chili.
Myself and a friend from work headed down to a pumpkin patch that I’ve seen countless locals Instagramming about. Wanna know what happened on the way? Google maps crapped the bed and led us 45 minutes past our destination. For shame Google maps. For shame.
Pumpkins were found, lots of adorable pics of Mr P were taken. All and all, successful day.
My little guy kept calling the pumpkins nanas, as in bananas. Running back and forth, rolling pumpkins and pointing at them, over and over again, nana, nana, nana. No son, they are not nanas. Incorrect name aside, I think he had a lot of fun there. As did my friend and I.
The little bit of time out of the city was the perfect break.
I really need to cook with my crock-pot more. Yes, I tell myself this every single fall. And winter mind you. But I mean it. Maybe it’s the fact that it’s only one pot to clean. The smell running through the whole place. Or it could be that I basically dump a bunch of stuff in and it does it’s thing without me.
Now, if only I could make the house do the same…
For the past week, I’ve been taking this tasty chili to work with me. I promise you won’t miss the meat. It’s made with Yve’s Original Veggie Ground Round and it’s fantastic.
Chalk full of beans, fresh veggies, spices, a whole lot of love and a bit of time in the crockpot, this recipe leaves my hubby texting me sweet nothings in the middle of the night. No joke folks. That must count for something. There’s something so gratifying about that.
Our son loves it too. My son is a hoover and will eat damn near anything you put in front of him. Edible or not. I’m starting to think he just may possibly be part goat…
My husband and I have been bringing it to work. I’ve even been nice enough to share with some coworkers.
This chili is great as a side, or even a main depending on how you serve it.
Hearty Meatless Crock-Pot Chili
Prep Time: 15 minutes
Cook Time: 2+ hours
Keywords: slow-cooker appetizer entree soup/stew vegetarian vegan low-sodium fall winter
- 1 package Yves Original Veggie Ground Round
- 1 can whole kernel corn, drained and rinsed
- 2 cans 6 bean medley, drained and rinsed
- 1 can diced tomatoes
- 1 can crushed tomatoes
- 1 can vegetarian baked beans
- 1 package fresh, sliced mushrooms
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 2 stalks of celery, chopped
- 2 medium shallots, diced
- 2 cloves garlic, minced
- 1 packet low sodium taco seasoning
- Fresh ground pepper
- Fresh ground pink Himalayan sea salt
Put all ingredients into your slow cooker, mix well to incorporate the spices. On high, cook for two hours.
Optional garnishes: Sour cream, shredded cheese, avocado, nachos.
Special note: Try to keep as low sodium in your canned items as possible. Some grocery stores have “no-name” healthy options that are marked as such.
Time for sliced mushrooms!
Don’t forget that Ground Round!
Now mix in the spices, along with salt and pepper. Then impatiently wait for at least two hours until your chili is ready to devour!
It makes a ton of servings so hopefully you have space in that freezer. I let mine cool in a large container until it is cool enough to put in portion sized freezer bags.
If you enjoyed this recipe please tell me below! I’d love to hear what you may have done differently or how you topped yours off.
Also, I’m sure your friends would love to check this out as well so make sure to share using my social buttons!