Game Day Chili with Salsa

A delicious chili perfect for a weeknight meal or for game day homegating or tailgating. This recipe is made with simple ingredients and features Green Mountain Gringo® Medium Salsa for extra flavor and convenience. Make it in a slow cooker or on the stove top. Vegan (with traditional adaptations). Serves 8.

Course Appetizer, Main Course, Soup

Cuisine American

Keyword Chili, Chili with Salsa, Game Day Chili, Slow Cooker Chili, Slow Cooker Vegetarian Chili

Prep Time 5

Slow Cooker Time 4

Total Time 4 5

Servings

Calories 193kcal

Author Emma J. Watling

Ingredients

16 ounces Green Mountain Gringo® Medium Salsa substitute mild or hot
13 to 16 ounces plant-based (meatless) grounds
28 ounces canned crushed tomatoes
16 ounces canned pinto beans, drained
16 ounces canned dark red kidney beans, drained
16 ounces vegetable broth substitute water
2 Tbsp ground chili powder
1 Tbsp brown sugar
1 tsp paprika
1/8 tsp ground cinnamon optional
salt and pepper, to taste

Toppings as desired:

Green Mountain Gringo® Original Tortilla Strips
shredded cheese
chopped onions
cilantro
sour cream

Instructions

To fix chili in a slow cooker:

Add all ingredients (including Green Mountain Gringo® Medium Salsa) to a slow cooker and stir to combine.
Cook on HIGH for 4 hours or LOW for 8 hours. If possible, stir once or twice during cooking (add a little water or broth if needed) but try not to leave lid open too long. Stir before serving.

To cook chili on the stove top:

In a large pot or Dutch-oven, combine plant-based grounds with the Green Mountain Gringo® Medium Salsa and 1/2 cup vegetable broth (or water). Cook over medium heat for 5 to 7 minutes, until mixture is heated through.
Stir in remaining ingredients and bring to a boil, uncovered.
Once chili is boiling, stir and turn heat to medium-low. Cover and let simmer for about 30 minutes, stirring occasionally (adding more broth or water if needed).

Storage:

Let chili cool before storing in an airtight container in the fridge for up to 4 days. Freeze in an airtight container (leaving headspace) for up to 4 months.

Notes

This chili can also be made with hamburger or ground turkey-- sauté the meat with a little oil until browned and cooked through, then drain and add to slow-cooker before adding remaining ingredients and cooking as directed.
For richer tomato flavor, stir in a little tomato paste or add in a small can of tomato sauce.
If cooking on the stovetop, chili is ready in under 30 minutes but can be simmered for longer (about 1 hour) for depth.

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