Recipe 3.10; Spicy Veggie Chili

3.10; Spicy Veggie Chili

3.10; Spicy Veggie Chili

Today was a snow day.  Today was a day of limited time due to household needs.  Today was a perfect day for chili.  Today I started off my goal; to cook or bake a new recipe every Sunday.  One thing that I like most about cooking is being able to tweak any recipe with my own tastes and preferences.  All of the recipes that I make are authentic to me and my kitchen.  Enjoy =)

Spicy Veggie Chili (subtract the veggie crumbles for gluten-free)


  • 1 (12-oz) package of Morning Star veggie crumbles
  • 2 cans flavored diced tomatoes, (1 chili, and 1 Roasted Red Pepper)
  • 2 cans kidney beans, drained
  • 1 (8-oz) can tomato sauce
  • 1 can IPA beer (your choice)
  • 1 medium purple onion, chopped
  • 1 bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 tablespoons worcestershire sauce
  • 2 teaspoons of salt
  • 2 tablespoons paprika
  • 4 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon celery salt
  • dash of red pepper flakes

Brown the veggie crumbles until softened; pour into slow-cooker.  Add the remaining ingredients and cook on LOW for about 7-8 hours.  Enjoy with a helping of cheese on top or sour cream.  I like to pair this with cinnamon rolls for a very Nebraska tradition.