Meatless Monday – It’s Chili Outside

Ingredients:

• 1 28oz can chopped tomatoes {I love to use Muir Glen Fire roasted}
• 1 15oz can red kidney beans {add 2 cans of beans if you don’t want to use the meatless crumbles]
• 12 oz package of meatless crumbles {rinse and crumble before adding to remove sodium}
• 1/2 an ancho chile finely chopped
• 2 carrots finely chopped
• 1/3 c. quinoa
• 1/2 onion finely chopped
• I also had some cauliflower which I finely chopped. {this is what i mean about the flexibility, as long as it is chopped fine}
• 1 T chile powder
• 1/2 t. curry powder
• 1T honey
• salt and pepper to taste
• red pepper flakes to taste
• one beer-the tastier, the better {his gives the flavors an unexplainable depth and the alcohol cooks away}

Put everything together in a Crockpot and cook on high until it is bubbling, turn down to low and let it cook all day. {at least 3 hours, but up to 8} If you find it with a bit too much liquid at the end-turn up to high for a while and cook with the lid off.

Garnish  with shredded cheese, dollop of sour cream or yogurt, chopped cilantro, jalapeño peppers, chopped avocado {use any or all of the list depending on your tastes} As you can see from above-ours gets everything!
This will make enough for 4 hearty eaters-stretch it out with salad and bread if need be.
PS-I’ve had to re-think my post of last Monday{as often happens when I think I have a good blogging idea} –Cooking Through Meatless Monday.  I will still be cooking my way through super natural everyday, but I know my readers want recipes, so I’ll post that series when a link is available to the recipes from the author.