CrockPot Chili

Thanks to the meal planning kick I've been on lately, Monday night's dinner was practically made for us already. All we had to do was throw a few ingredients into the crock pot, and a few hours later, the house smelled like chili (and love, because I can only assume that if love had a smell, it would be chili). 

This is actually Kaylee's recipe, because she's the one who threw everything together, but to steal whatever glory I can, I bought the ingredients. So there. It's *sort of* my recipe too. 

Vegan Crockpot Chili 
makes 4 servings 

Ingredients:

• 1 package of veggie ground round ***
• 1 can of kidney beans
• 1 medium cooking onion
• 1 red pepper
• 1 small can of tomato paste
• 1 large can of diced tomatoes 
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons cayenne pepper
• 1 tablespoon olive oil
• salt and pepper to taste

Directions: 

1. Add one tablespoon of olive oil to a frying pan on medium/high heat. 
2. Chop the onion and red pepper and add them to the frying pan. 
3. After about two minutes (or when your onions are slightly translucent) add your ground round and cook until browned. 
4. Once browned, add the ground round, onions and pepper into the crockpot, and add the rest of the ingredients as well. Mix well. 
5. Cook on high for three hours, or cook on low all day. 
6. Enjoy! 

*** If you can't find my favorite brand of Yves veggie ground round, then any other fake ground "meat" product will do. Or, you could cook up 1 1/2 cups of TVP and brown it with the onions. The TVP, however, will need additional seasoning.