Today’s post is an example of how a spirit of adventure can lead to awesome things in your life.
My family isn’t vegetarian in the slightest, so I was wary of going meatless at all. But during grad school our budget was getting smaller and smaller, and meat was costing more and more. So I finally bit the bullet and started looking for meatless dishes. I was very lucky to have happened upon this Chilli recipe.
Before I made this recipe the hubster always complained-nicely-that he was still hungry after our meatless meals. This one he said he didn’t even miss the meat and felt very satisfied afterward. Yay! I enjoy it and so does the Hubster. As my first attempt at a meatless meal it was a total success!
Ok it’s an almost success, the toddler won’t even try it yet *sigh*. So I can’t tell you if a toddler will really eat it as mine won’t even try. 🙁
I tweaked it to fit our pantry items as well as taste. So far I’ve done this recipe with the called for cans of beans-which I bought on sale. I want to try it with dry beans since it would be cheaper. I also use homemade pico de gaillo instead of the salsa (when we have tomatoes in the garden it’s much more economical).
*If you you use fresh ingredients like the pico de gaillo you may need to add a 6 oz. can of tomato paste to thicken. If you’re doing the ready made salsa from a bottle don’t bother with the paste.
After my first attempt we felt the flavor was a bit too smoky and lacking some oomph. It was still good just missing something, so I only put in half the chili powder and replaced the cumin with Taco seasoning. That really helped liven it up and add some zing to the flavor, making it one of our favorites.
We love to throw this in the crock pot before church and coming home to already made dinner. As far as crock pot meals go it cooks fairly quickly and is very forgiving if you’re short on time. We’ve eaten it with only 3 hours of cooking, but 4 is definitely preferred if you have it. We serve it warm, usually with shredded cheese on top-but sour cream and green onion is amazing too.
So finally how do we do this puppy? Well for me I make the pico de gaillo the night before, and then the morning of I just dump everything in. It’s a very difficult and scientific process, I know, but you’ll thank me later. 😉 Ok, so you may need to drain the corn and beans…details details. Then mix it all together, place the lid on top of your crock pot and let it cook anywhere from 4-6 hours on high.
Once served into bowls top with your choice of cheese, sour cream, green onions or all three!
Meatless Crockpot Mexican Chilli
1 15 oz can corn (or 1 cup frozen corn), drained
1 15 oz can black beans, drained (or 1 cup of prepped dry beans)
1 15 oz can garbanzo beans, drained (or 1 cup of prepped dry beans)
1 24 oz jar of favorite salsa (or make your own adding a 6 oz can of tomato paste)
1 1/2 t chilli powder
1 T Taco Seasoning
1 cup water
What’s your favorite meatless dish?