Mexi Veggie Chili Recipe for Slow Cooker
For the vegetarians in the family, here is a spicy vegetarian spin on an old classic staple.
- slow cooker
- 2 15 oz. cans chili beans in gravy
- 2 15 oz cans stewed tomatoes mexican-style
- 2 cups frozen cooked/crumbled ground meat substitute
- 1 large onion chopped
- 1 tbsp chili powder
- Combine beans, tomatoes, ground meat substitute, onion, chili powder in slow cooker.
- Cover and cook on high for 3 hours or low for 6 hours.