Meatless Monday: Slow Cooker Veggie Chili

Has everyone heard of Meatless Mondays? Well, I know us California hippies have but I am not sure this movement has hit the South. In fact, the very notion of removing meat from the plates of those deep in BBQ country would send a debutante into a fainting spell. But, hang on. Let me explain. It’s not that bad. The idea is that for one day a week (1/7 = not that many) you don’t eat meat. It’s not a trick to turn you into a vegetarian. It’s just a way to be more conscious of how much meat is in the average diet which will hopefully make you have a greater respect and appreciation for what you eat the other 6/7 of the time. I’m not getting all high-horsey here, I’m just explaining the idea. Don’t be disappointed, I’ll get high-horsey soon enough. But now on to a delicious Meatless Monday recipe. [Legal copyright note: I stole this recipe from my dear friend Lara without permission. Muwahahah!]

Ingredients:

1 onion chopped

1 green pepper chopped

3 carrots chopped

1 clove garlic minced

16oz. extra firm tofu (and/or seitan)

Saute above ingredients in a little olive oil.

Place in slow cooker with two cans of beans [red, white or black combo]. One 28 oz. can of stewed tomatoes and two cups of frozen/fresh corn. Add two tablespoons of chili powder, 1 tablespoon of cumin, add salt, pepper, ground cloves, cinnamon, other spices you have laying around to taste.

Cook for two hours on high. Top with jalapeno, avocado, sour cream, cheese, etc.

Warm, hearty, delicious. Fainting spell not required.