Vegetarian Chili

Carving out time in the morning to toss pantry ingredients into the slow cooker before leaving for work means that with a simple salad and some corn chips, dinner is ready when you get home. Serves 6–8

  • 2 tablespoons oil
  • 2 cups chopped onions
  • 1 tablespoon chili powder
  • 1 tablespoon chipotle in adobo sauce
  • 1 tablespoon tomato paste
  • 2 large red peppers, coarsely chopped
  • 2 28-ounce cans crushed tomatoes
  • 2 15-ounce cans mixed beans, such as pinto, kidney, and black, undrained
  • ½ cup TVP (texturized vegetable protein)
  • Salt to taste

In a large skillet, heat oil over medium heat. Add onions and cook for 2–3 minutes, or until slightly softened. Add chili powder, chipotle, and tomato paste. Cook, stirring for 2–3 minutes longer. Add red peppers and cook, stirring for 2–3 minutes, or until slightly softened. Add tomatoes, beans, and texturized vegetable protein. Bring everything to a boil, then place in slow cooker. Cook for 8 hours on low. Season to taste with salt.