The original recipe came from here: Slow Cooker Taco Soup. I made some slight alterations to the ingredients based on what I had on hand.
INGREDIENTS:
- 1 (15oz) can kidney beans (drained/rinsed)
- 1 (15oz) can creamed corn
- 1 (15oz) can diced tomatoes
- 1 (4oz) can green chiles
- 1 (6oz) can tomato paste
- 1 pkg Birds Eye southwest style protein blends
- 1 lb. pkg tvp
- 1/2 container vegetable broth
- 2 tsp chili powder
- 1 1/2 tsp paprika
- 1 TBSP garlic powder
- 1/2 tsp oregano
- 1/2 tsp pink Himalayan salt
- 1/2 tsp cumin
- 1/4 tsp pepper
- Pinch of cayenne pepper (2 shakes)
- Pinch of red pepper flakes (3 shakes)
INSTRUCTIONS:
- Combine all ingredients in crockpot.
- Cook on 250 (med-low) for about 6 hours.
It turned out really delicious. Often I like to add crushed tortilla chips, sour cream and/or a sprinkle of non dairy cheese to my chili. But one bite told me I didn't want anything to change the flavor of this one. Both of the boys liked it as well. Definitely one we'll make again! I might even double it next time!