Thursday, February 23, 2012

Slow Cooker Aztec Chili

Slow Cooker Aztec Chili
  • 1 28-oz can peeled plum tomatoes, pureed in the food processor
  • 1/2 cup dried lentils
  • 1/2 cup black-eyed peas (I used frozen)
  • 1/4 cup canned pinto beans
  • 1/4 cup canned black beans
  • 1 cup raw cauliflower, chopped into small pieces
  • 1/2 a medium onion, diced
  • 3 large cloves of garlic, pressed
  • 1/2 cup ground beef-style textured vegetable or soy protein (I used Trader Joe's Beefless Ground Beef)
  • 1/2 tbsp unsweetened cocoa powder
  • 1/2 tbsp chili powder
  • a dash each of ground cinnamon, ground ginger, cayenne pepper, salt, and black pepper
Combine all ingredients in your slow cooker and stir. Cook on low setting for eight hours or longer.

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