Vegetarian Taco Chili

This recipe was adapted from a recipe that was originally Paula Dean's.  Anyone who knows Paula Dean and her cooking knows that she doesn't shy away from butter, heavy creams and sugar.  I made this chili last Sunday for the  Superbowl and it is such a cinch!  The majority of it is done in the Slow Cooker and requires little to no measuring of ingredients.  If you are wanting to make it entirely vegan and that much more healthier for you then just use 2 bags of Boca Ground Crumbles instead of 1 bag Boca and 1 bag Morningstar Sausage-Style Crumbles (Morningstar has dairy in it).  This was soo good and it makes a huge batch so be sure to freeze up a good portion of it for future dinners.  Top it off with Tofutti's Better Than Sour Cream and Fritos!  Seriously can't get enough of this Chili, it is sooo good.  We just kept eating bowl after bowl until I was uncomfortably full!!

Vegetarian Taco Chili

adapted from Food Network

1 tablespoon Olive oil

1 bag Boca Ground Crumbles

1 bag Morningstar Sausage-Style Crumbles

2 cups diced onions

2 (15 1/2 oz) cans pinto beans

1 (15 1/2 oz) can kidney beans

1 (15 1/4 oz) can whole kernal corn, drained

1 (14 1/2 oz) can Mexican-style or Ready for Chili tomatoes

1 (14 1/2 oz) can diced tomatoes

1 (14 1/2 oz) can tomatoes with chilis (like Rotel, pick either Mild or Hot)

2 (4 1/2 oz) cans diced green chilies

1 1/2 packages taco seasoning mix

1 tablespoon garlic powder

1 teaspoon black pepper

Water

Tofutti Better Than Sour Cream, topping

Frito Corn Chips, topping

Preheat large skillet with olive oil.  Dice up the onion and saute it up in the skillet until it begins to soften/turn translucent.

Then add the Crumbles (be sure to break them up in the bag prior to opening, hit the bag against the counter).  Saute the crumbles and the onion until defrosted, then transfer to Slow Cooker.  Add the remaining ingredients with the exception of the Sour Cream & chips.  Depending on how thick you like your chili use anywhere from 1/2-1 cup water.  Mix well and cook on low for 6-8 hours or high for 4 hours.  This soup can also be simmered on low heat in a large pot on the stove.