Veggie Chili Recipe and cooking for carnivors

October 29, 2008

At the place that I work, every Friday someone else brings in lunch

to feed about 15 people. Keep in mind that I am the only female

employee and the only vegetarian. One of the men who works here his

girlfriend is vegan. Well last Friday was my turn. I made a veggie

chili, and when I went down to have my lunch there was none left.

They had been bugging me earlier in the week about whether or not it

would be vegetarian. I guess it didn't matter that it was. The

chili was in two 3 litre slow cookers, but if you have a large one

use that.

Veggie Chili

1 pkg mexican veg ground round

3 cans 6 blend beans

1 can black beans

1 can beans in tomato sauce

1 can refried beans

2 cans Alymers tomatoes for chili

4 peppers (1 of each colour, green, red, orange, yellow)

1 large onion

2 garlic cloves

chili powder

Mrs. Dash chipote

pepper to taste

place all ingredients (except veg ground round) in slow cooker and

cook on low at least 6 hours. Add ground round about an hour before

eating. The longer you cook it the better it is. I cooked mine

overnight, unplugged when I got up and took it to work, and then

cooked for another couple of hours.

October 29, 2008

That's awesome! Sounds really good -- I've never made chili in a crockpot

before. I did make taco soup with veg ground round and my non-vegetarian

neighbor loved it. Haven't tried the mexican flavored one yet, we are

talking the Lightlife brand?

Audrey S.

On Wed, Oct 29, 2008 at 9:45 AM, Barb <tigger_twins wrote:

> At the place that I work, every Friday someone else brings in lunch

> to feed about 15 people. Keep in mind that I am the only female

> employee and the only vegetarian. One of the men who works here his

> girlfriend is vegan. Well last Friday was my turn. I made a veggie

> chili, and when I went down to have my lunch there was none left.

> They had been bugging me earlier in the week about whether or not it

> would be vegetarian. I guess it didn't matter that it was. The

> chili was in two 3 litre slow cookers, but if you have a large one

> use that.

>

> Veggie Chili

> 1 pkg mexican veg ground round

> 3 cans 6 blend beans

> 1 can black beans

> 1 can beans in tomato sauce

> 1 can refried beans

> 2 cans Alymers tomatoes for chili

> 4 peppers (1 of each colour, green, red, orange, yellow)

> 1 large onion

> 2 garlic cloves

> chili powder

> Mrs. Dash chipote

> pepper to taste

>

> place all ingredients (except veg ground round) in slow cooker and

> cook on low at least 6 hours. Add ground round about an hour before

> eating. The longer you cook it the better it is. I cooked mine

> overnight, unplugged when I got up and took it to work, and then

> cooked for another couple of hours.

>

October 29, 2008

Where do you get the Mexican Veg Ground Round? Is it a brand name? Who makes

it?

I'd like to find this product, if it's available anywhere near me. Thanks!

I've made veg chili in the slow cooker/Crock Pot several times--no problems

whatsoever. My DH loves it and I think it's more interesting and flavorful when

using several kinds of beans instead of just one kind. I usually make it with

JUST beans, but I've had good success adding a packet or two of something like

Boca " gound crumbles " . This time of year, I get to craving chili quite often!

--Laura B., in Illinois

October 29, 2008

Barb, I just posted a question about changing our favourites to a vegetarian

recipe - and mentioned chili - LOL - guess I should have read before I posted.

This recipe looks great.

But being a newbie - what exactly is the mexican veg ground round?

I am up in Canada (southern Ontario) so may not have the brands you have - what

kind of product is this?

Congrats on the success of your lunch. It obviously was a huge hit!

Brenda

-

Barb

Wednesday, October 29, 2008 10:45 AM