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 water piped in the house nearly enough. Then yesterday the power went off again while I was working on a tight deadline. 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 is 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 .
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 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 Chili
gluten-free, no-added oil
Makes about 3 servings
- 1 (14.5 ounce) can pinto beans, drained and rinsed (or 1 1/2 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
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon Mexican oregano
- 1/2 teaspoon smoked paprika (or a few drops liquid smoke)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (more if you like it hot)
- 1 to 2 tablespoons nutritional yeast, to taste
- salt, to taste
In a 2 or 2 1/2 quart slow cooker add the beans, tomatoes, crumbles, water, garlic, oregano, paprika, cumin and chili powder. Cook on low 7 to 9 hours.
Before servings add nutritional yeast and salt to taste. Serve plain, in burritos or make some of Cheryl’s favorite chili mac by mixing it with some cooked macaroni.