Chili non Carne

Nancy Olah

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 6

Course: Slow Cooker Meals

Cuisine: Mexican

1 tablespoon extra virgin olive oil
1 large onion coarsely chopped
2 cloves garlic minced or pressed (optional)
1 large red or green pepper chopped into small ½-inch squares (1 cup of chopped peppers)
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
16- ounce can organic black beans drained and rinsed
16- ounce can organic dark red kidney beans drained and rinsed
16- ounce jar salsa mild or medium
1 cup chopped tomatoes
1 cup V8 juice or tomato juice low sodium (up to 2 cups if you like a less dense chili)
2 cups frozen organic yellow corn kernels
11- ounce package Beyond Meat Beef-Free Crumbles
Freshly ground black pepper
Guacamole and low fat sour cream optional

Turn on the Cuisinart Cook Central to sauté at 300 degrees and add the olive oil. Sauté onion for 5–6 minutes. Add the bell pepper pieces and sauté for another 3–4 minutes. If you’re using garlic, add it in the last minute, and turn the heat to 275 degrees so that it doesn’t burn.
Add the cumin, cayenne, rinsed black beans, the jar of salsa, tomatoes, and the V8 or tomato juice to the sautéed onion, bell pepper and garlic. Cook on low for 3–5 hours, adding more salsa or V8 if needed. (I used 4 hours below because the recipe app won't allow me to put in a range!!)
About 10-15 minutes before you are eating, add the frozen corn kernels, cover and cook for 5 minutes. Add the Beyond Meat Beef-Free Crumbles and cook for 10 minutes if they are frozen or 5 minutes if they are partially thawed. Honestly – that’s all the time it takes to cook the crumbles! Taste and adjust seasoning, and sprinkle with cilantro.
Serve with with optional sour cream and guacamole.