When you’re working a lot or you just don’t have any time to deal with making a nutritious supper -this is the recipe for you! No pre-cooking is involved; just drop all the ingredients into your crock-pot and you’re done.

Enjoy!

Serves 6
Ingredients:

• 1 28oz/796m can of tomatoes (place these into the pot first and break apart with your hands -this is my favourite part)
• 1 green pepper diced
• 2 tablespoons of chilli powder
• 1 tablespoon cumin
• 1-2 tablespoons HP sauce
• .5 teaspoon cayenne pepper
• 1 level teaspoon tablespoon cocoa powder
• 1 can of red kidney beans (drained and rinsed)
• 2 tablespoons dehydrated onion*
• 2 tablespoons garlic granules*
• 1 package of Veggie Ground Round (Yves –it’s about 1 pound)
  [If you can’t find Yves ground “beef” you can use Boca brand soy crumbles –they belong in the freezer section and are very, very good –or you can crumble extra firm tofu]

Directions:

Throw it all into the crock-pot and turn it on low for 8 hours.

This tastes even better the next day. Try it with low fat sour cream and chopped spring onions or shredded cheddar cheese –vegan or dairy. Also -I enjoy this with toasted whole wheat pita triangles.

Pita Triangles

Stack your pita bread, then cut into triangles by cutting down the stack like pancakes -slice like you would a pizza. Then place the triangles on a cookie sheet and bake in hot oven (350) for 15 minutes take them out and let them crisp up. These make great healthy chips for dipping and go great with chilli.

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*get these from a health food store if you can. They can be such a convenience.

This is high in fibre, very low in fat, no cholesterol and high in protein. Good food for you.

Similar posts:

• Lazy Crock-pot Vegan Chili
• Easy Vegetarian Pot Pie
• My roasted veggie quiche recipe