Putting this here. This recipe was called a chili, but I call it
Vegetarian Cowboy Stew as it doesn't resemble chili to me and it highly resembles the Cowboy Stew of Girl Scouts camp days.
I have adapted it. The original recipe called for green bell peppers (which I don't eat) and two stalks of celery chopped which DS has had reactions to so I left that out. I took these out and put in more southwestern ingredients. It also called for chili powder. I used chipotle powder instead. ANd it called for parsley, oregano and basil--all not used in my recipe.
1 (19 ounce) can black bean soup (I just use black beans. Amy's does make a black bean soup, and I've used that once. Fine either way.)
1 (15 ounce) can pinto beans, rinsed and drained (I don't think I've used these. The recipe called for kidney beans, but pinto beans are more cowboy like.)
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans. Bush's makes some.
1 (14.5 ounce) can chopped tomatoes in puree
1 can of Rotel
1 (15 ounce) can whole kernel corn, drained (If I don't have corn, I just include another veggie. Corn doesn't have much nutritional value anyway.)
1 onion, chopped. Or 2.
1 poblano pepper, chopped, seeds removed
2 cloves garlic, chopped
1 tablespoon chipotle powder, or to taste
1 tablespoon adobo seasoning
1 teaspoon of dried jalapeno or fresh. Or fresh serrano, which is less spicy. Remove the seeds if using fresh peppers.
Half a bag of Morningstar Farms Crumbles. It comes frozen and I just dumped it in. It wasn't necessary protein-wise, but it was good. If it freaks you out, leave it out.
In a slow cooker, combine everything. Cook for at least two hours on High. Add some water if you think it needs it.
This is incredibly yummy.