Slow Cooker Hearty Chili

Slow Cooker Hearty Chili (adapted from KraftRecipes, Total Time: 5 hrs, 10 min., Servings: 8 )

Ingredients

·         1 ½ lb. Morningstar Farms MealStarters burger crumbles

·         1 can  (16 oz.) no-salt added tomato sauce

·         2 cans  (15 oz. each)  red kidney beans, drained, rinsed

·         1 ½ cups  salsa

·         1 cup  frozen corn

·         ½ onion, chopped

·         2 Tbsp.  chili powder

·         1cup  Mexican Style Finely Shredded Four Cheese

Directions

1.       Add all items except cheese to slow cooker; stir. Cover with lid.

2.       Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).

3.       Stir just before serving. Serve topped with cheese.

This chili recipe is really yummy!  I wanted something warm for a somewhat cold day, so chili seemed like just the ticket.  I used Medium salsa, canned corn instead of frozen, an ancho chile pepper, and a chili seasoning packet because we only had about 1 Tbsp. of chili powder..  I could have added another chile pepper for some more kick, but it was still tasty!

I cooked on high for about 3 hours and it ended up perfect – nice and hot!  The taste is not that spicy and you can definitely taste the chili seasoning.  I served over brown rice to increase the carb count a bit.  The protein amount is great for a vegetarian!  Adding the Mexican Four Cheese on top is a great touch – it melts instantly and adds some stingy cheesy goodness.