Vegetarian Crockpot Chili

Tonight is movie night with our fellow empty nesters (two other couples in the neighborhood - we've formed our own little secret society- shhhhh).   Anyway, we're watching "Across the Universe" - one of my favorites.  I realize it's basically a two hour long music video but I love it anyway!  I made a pot of vegetarian chili and we are set to go.  I know I've posted this recipe before but it really is a good chili recipe - especially for serving to non-vegetarians - they always seem to like it!

Vegetarian Chili

1 large onion, chopped

1 teaspoon freshly ground black pepper

2 garlic cloves, minced

¾ ounce ground cumin seed

1 ounce plain chili powder

2 tablespoons dijon style mustard

1 tablespoon salt

1 tablespoon dried basil

1 tablespoon dried oregano

2 tablespoons dried dill

2 tablespoons dried parsley

2 tablespoons red wine

2 tablespoons lemon juice

1 6 ounce can tomato paste

2 28 ounce cans chopped tomatoes (do not drain)

2 cans kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup TVP (texturized vegetable protein)

1 small can sliced black olives

water as needed

Combine everything except olives in crockpot and cook on high for about 4 hours then reduce to low for another 4 hours or so. Add olives about an hour before you’re ready to serve. The longer it cooks, the better it tastes.

Serves: 6-8

Adapted from Silver Palate Cookbook “Chili for a Crowd”

GO DUCKS!!!!