Because I won a neighborhood chili cookoff, I can now call my chili victorious. I updated in July 2025 with some small adjustments to make it vegan.
Here's the recipe:Canned Beans and Corn
1 14-16 oz. can of sweet corn (drained)
1 14-16 oz. can of black beans (drained and rinsed)
1 14-16 oz. can of red beans (drained and rinsed)
1 8-10 oz. can of vegetarian baked beans (add entire can including sauce)
2 14-16 oz. cans of chili-ready diced tomatoes (add entire can, including sauce)
Produce
1 cup chopped red onion
1/2 cup chopped green onion/scallions
Frozen
1.5-2 cups frozen spinach (or about 1/2 to 3/4 of a 12 oz. bag)
1 12 oz. bag Morningstar Farms Grillers Crumblers
Sauce/Stock
1 32 oz. container of vegetarian stock (add stock depending on how watery you like your chili)
1/4 cup of teriyaki sauce (if vegan, choose a vegan teriyaki sauce or make one)
1 tbs. chili powder*
1 tbs. cumin*
1 tbs. cayanne pepper*
*This much spice gives it quite a kick, so if you don't like it so spicy, reducing it to half might be a good bet.
Add all of the ingredients together into a large slow cooker/CrockPot. Cook 6 hours on low or 3 hours on high.
Vegan topping options include avocado, chopped green onions, cilantro, broken tortilla chips, or even some cashew queso drizzled on top.
If you're not eating vegan, some freshly shredded mild cheddar cheese and sour cream is a classic option, but the possibilities are endless!
Enjoy!
Enjoy!
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