Slow Cooker Beyond Meat Chili

Slow Cooker Beyond Meat Chili

I have to say this has not been my favorite week. We didn’t have power for 3 days and with our well, that means no water too. I now know that I haven’t appreciated piped water nearly enough. Yesterday the power went off again while I was working on a tight deadline, so I put on my big girl panties, packed up my stuff and drove to the closest coffee shop.

Guess what? Their internet was down and by the time I got a drink the power was back on at the house. I’m starting to think that something was out to get me. Of course, I know that’s not the case. By the end of the day I was almost caught up with work and  found a vegan cherry pie on my trip to Whole Foods. The week is finally turning around!

Turn your around your week by entering the giveaway at the bottom of this post to win a coupon for a free Beyond Meat product and a few other goodies. This giveaway is only good in the US .

Slow Cooker Beyond Meat Chili

With the cold weather that just keeps coming back I’ve been making lots of chili, which is a perfect winter food. Beyond Meat sent me a few samples of their new crumbles and it was perfect for some chili experimentation. It worked great in the slow cooker and took cooking all day in stride. I can’t wait to try it in more slow cooker dishes.

I had some of the feisty crumbles that I took a taste of. They were good and spicy. Unfortunately I lost them in the power outage and I’m hoping they will get them in to my area’s Whole Foods soon.

Slow Cooker Beyond Meat Chilia Rafflecopter giveaway

Slow Cooker Beyond Meat Chili

 

Slow Cooker Beyond Meat Chili

Serves: 3

gluten-free, no-added oil
Ingredients
  • 1 (14.5 ounce) can pinto beans, drained and rinsed (or 1½ cups homemade)
  • 1 (14.5 ounce) can diced tomatoes with green chilies (or plain + 1 tablespoon diced green chilies)
  • 1 cup Beyond Meat Beef-Free Crumbles
  • ¼ cup water
  • 2 cloves garlic, minced
  • 1 teaspoon Mexican oregano
  • ½ teaspoon smoked paprika (or a few drops liquid smoke)
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder (more if you like it hot)
  • 1 to 2 tablespoons nutritional yeast, to taste
  • salt, to taste
Instructions
  1. In a 2 or 2½ quart slow cooker add the beans, tomatoes, crumbles, water, garlic, oregano, paprika, cumin and chili powder.
  2. Cook on low 7 to 9 hours.

Comments

  1. Valerie says

    That looks delicious. I’d totally try that out with some Beyond Meat in the crockpot. I’d also use the crumbles in some soft taco creations.

  2. Laura says

    I would like to try the chili, but would also love to try mking some mini-meatballs … love having small packs of those in the freezer as snacks with a good dipping sauce, or to quickly make swedish meatballs, or spaghetti and meatballs ..

  3. Becky says

    I usually use meatless crumbles for tacos and just have my chili with beans but I think this recipe looks tastier than mine.

  4. says

    Keep the pieces very small and don’t crowd the pan.
    In addition, a hands-on cooking activity offers ESL students the opportunity to understand oral communication and pose spontaneous
    questions within a structured situation. Or, grill up some mango, peaches or bananas and
    then drop them over some fat-free vanilla yogurt for an easy yummy dessert, and still quite healthy.

  5. Lauren says

    I am planning to buy these or the chicken strips this week. I would use the crumbles with vegan pasta for sure.

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