Debbie’s Crock Pot Chili

Dear Debbie,

I don’t know who you are but I found your recipe on I know you are in Florida, which isn’t really known for chili but I gave it a try. It was a hit here in California!

Let me tell you what I did different. First, I didn’t use meat. Now, I know that’s weird for meat eaters but I had some Boca crumbles in the freezer and wanted a meaty chili. I also thought I had some kidney beans but it turns out they were all dry and I hadn’t soaked any so I used black beans. Don’t worry Debbie, it gets weirder. After reading the comments on the recipe I decided to use a can of vegetarian refried beans instead of mushing up a can of kidney beans. Honestly, it squicked me out when I added it but it was the right thing to do. It turned out great!

Now I bet you are thinking, “yeah sure, great all right” but it’s true. In fact, the husband who rarely eats leftovers ate it all. Seriously. He had some serious chili dog lunches and was super happy. And I got some cleaned out tupperware in return. The husband eats meat but requested this one again!

So thanks Debbie, it was a hit and I plan on making it again and again! Just wondering why the spice mix makes more than the chili needs, and less than enough for 2 batches. I’ll do that math next time.


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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


  1. Sounds delicious! I always use Morningstar Crumbles in my chili and tacos!

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