Great base recipe. I usually grill & freeze a bunch of jalapenos, garlic, and tomatoes, and keep them in ziplock bags. This was the perfect time to use some. So, I had that substitution plus 2 carrots and a tsp of cinnamon to give it a slight sweetness. I did use fresh soaked beans instead of canned, and I simmered the chili for 2 1/2 hours---adding the corn in the last 15 minutes. Didn't have crumbles, but it was delicious with shredded cheese sprinkled on top and served with sweet corn bread muffins. NOTE: If you use dried beans and cook in a slow-cooker, be sure to soak them and make sure they are cooked through before adding the sauce; otherwise, tomatoes and the acidity of the sauce will harden the beans.
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Great base recipe. I usually grill & freeze a bunch of jalapenos, garlic, and tomatoes, and...