This chili is soooo good! I found this on Betty Crocker. Of course I changed it up a bit. It's supposed to have chicken in it but I omitted that. And it's supposed to be served with blue cheese on top but I can't think of a good vegan substitute for that one. Any suggestions? I guess you could drizzle some of that yummy Ranch Dressing over the top if you wanted to. I also added 1/2 cup total of barley and millet. You could add one or the other or leave out completely. I just wanted mine thicker and not so "soupy". I also did different tomatoes and added white beans after reading some reviews. I really liked the flavor though. It's definitely got some "spice" to it. Different than the normal chili flavors. I am not a fan of chicken wings...ever. I worked in a deli in between college semesters and saw way too many chicken feathers still attached to those suckers. Never could eat them again. But I do enjoy the flavors of the sauce. We had some freshly baked whole wheat bread to go with it. Very tasty.
1 large onion chopped (about 1 cup)
2 celery sticks, diced (about 1 cup)
2 carrots, diced (about 1 cup)
1 (14.5 oz.) can diced tomatoes with chilis, undrained
1 (14.5 oz.) can chili ready tomatoes, undrained
1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
2 cups vegetable broth (might need to add up to 2 more cups of broth if you add barley/millet)
1 tsp. chili powder
1/2 tsp. salt (I will leave out next time. Plenty salty for us.)
1/2 cup (total) barley and/or millet, optional
1/4-1/2 cup buffalo wing sauce ( I used Frank's Red Hot sauce)
Garnishes: guacamole, ranch, chips, celery sticks, etc.
Put all ingredients in crock pot except hot sauce and garnishes. (I read the recipe wrong and put the hot sauce in, too. Worked fine. I'll probably do this every time.) Mix. Cook on low for 8-10 hours. If it seems to be getting too thick add more vegetable broth. Stir in hot sauce (if you didn't before) and serve.
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