Vegetarian Bacon Chili
Ingredients
- 2 cans (15 ounce) red kidney beans with liquid
- 1 can (28 ounce) crushed tomatoes
- 1 can (28 ounce) tomatoes, diced
- 1 package (12 ounce) vegetarian ground beef crumbles
- 4 cloves elephant garlic, crushed
- 6 2/3 tablespoons vegetarian bacon bits
- 1/2 large white onion, chopped,
- 1 lime, peeled,
- 1 serrano pepper, sliced, seeded and thinly
- 5 teaspoons chili powder, or to taste
- 2 teaspoons cayenne pepper, or to taste
- 2 teaspoons cinnamon, ground, or to taste
- 2 teaspoons oregano, dried, or to taste
- 1 teaspoon curry powder, or to taste
- 1 teaspoon salt
Directions
Pour kidney beans with liquid, crushed tomatoes, diced tomatoes, vegetarian beef crumbles, and garlic into a slow cooker.Grind vegetarian bacon bits into a fine powder using a mortar and pestle or food processor.
Blend onion, lime, and serrano pepper together in a blender until a paste forms.
Stir paste and ground bacon bits into kidney bean mixture.
Cook on Low until heated through, about 1 hour.
Add chili powder, cayenne pepper, cinnamon, oregano, curry powder, and salt.
Cook on Low for 4 hours.