Chihuahua Chili
| 2 tablespoons |
vegetable oil |
| 3 cloves |
garlic |
| 2 pounds |
canned red beans |
| 2 cups |
tvp |
| 1 can |
tomatoes |
| 1 brick |
frozen corn |
| 2 |
summer squash or zucchinis, chopped |
| 1 pinch |
chili powder |
| 1 pinch |
cumin |
| 1 pinch |
oregano |
| 1 tablespoon |
molasses |
| 1 teaspoon |
tamari or Bragg's Liquid Aminos |
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soy yogurt for topping (Silk brand is good) |
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cooked rice |
- Place all ingredients into a slow cooker, except for soy yogurt and rice.
- Cook 2-3 hours.
- Serve over rice, topped with soy yogurt.
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