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The last thing I want to do right before Thanksgiving is cook dinner. I host a big Thanksgiving dinner every year and since I like to plan ahead, I'm usually working on make ahead sides and baking pies in the days leading up to Thanksgiving. But I can't feed my family cranberry sauce and pie for dinner (though they would love it!) and I really don't want to spend money on takeout, so I need a quick, EASY meal that's still healthy and filling.
This easy slow cooker chili recipe is my favorite go to meal for the days leading up to Thanksgiving. Full of Fall flavors, this vegetarian crock pot chili recipe is super simple to make, uses ingredients that are almost always in my pantry and freezer, and best of all my entire family loves it! And as a bonus, it makes a big pot so I can get away with leftovers for at least one night (or lunch!).
This chili tastes like you chopped vegetables and slaved over a hot stove for hours, but it only takes a few minutes to put your ingredients in the crock pot, gave it a stir and turn it on. Don't worry, I won't tell anyone your secret. It truly is a life saver when you've got way too much to do before Thanksgiving but still have a family that needs to eat dinner.
- 1 package MorningStar Farms Grillers Crumbles (this is my secret weapon - it adds such a nice texture and flavor that everyone loves)
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1/2 cup pure pumpkin puree
- 1 cup frozen corn
- 3 tbsp minced onion (or 1/2 cup chopped onion)
- 1 cup salsa (you can make your chili mild or spicy depending on the type of salsa you use)
- 1 tsp Old Bay Seasoning
- 1/2 tsp cumin
- 1 1/2 to 2 cups vegetable stock
In a medium to large slow cooker, add your beans (make sure they are rinsed well), pumpkin, salsa, corn, MorningStar Farms Grillers Crumbles, onion, and seasonings. Feel free to add more or less seasoning to your taste.
Stir all ingredients together.
Add vegetable stock, beginning with 1 cup. Stir well. Depending on how thick you like your chili, add 1/2 to 1 additional cups of broth. Remember that the broth will not cook off like on the stovetop, so it is always best to add more later if needed. I like to use 1 1/2 cups total for my perfect consistency.
Cover and cook on Low for 4-6 hours or on High for 2-3 hours, until bubbling and heated through.
Serve and enjoy! You can add a simple green salad or crusty bread to round out the meal if you'd like. Or add a dollop of sour cream on top, but we love this chili just as it is.
One of my favorite parts of this recipe is that I can keep all the ingredients in my freezer or pantry so I can make it anytime I need a quick meal - I do not want to run out to the store right before Thanksgiving! I pick up the ingredients on my weekly trip to Target - you can find the MorningStar Farms Grillers Crumbles right in the freezer section.
What delicious ways could you use MorningStar Farms products for a quick meal solution? Check them out at Target and let me know in a comment below!