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Meatiest Vegetarian Chili From Your Slow Cooker

Reviewed: Nov. 10, 2012
Anything with tofu that is consistently and ravenously consumed by my Southern-raised husband AND my 5 and 7 year old boys gets 5 stars. I have made this several times now and each time, I think there might be some leftover to freeze, but that has not yet happened. Anything leftover is eaten the very next day and then it's gone. I don't precook anything in a separate pan, just add onion, peppers, etc to crockpot with warmed oil in it, let it go for 15 or 20 minutes before adding other ingredients. I also don't add as much hot sauce since my boys like a little bit of spice, but not a lot. Seriously, this is really, really good. And I use sprouted tofu (from Trader Joe's) so I feel even better about the healthfulness of this dish. Making another batch today- perfect since it's snowing outside.
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