Crock Pot Chili Con Torgo

READY IN: 3hrs 20mins
Recipe by Torgo

I am Torgo. The Master loves this very special concoction. Because of his high blood pressure, I must rinse any canned vegetables before putting them in the crock pot. I use a meat-substitute but if you wish you may use a meat-substitute meat.

Top Review by jmerwamer

i couldn't fit everything in my crock pot, so only used 1 pkg of the fake ground meat. and i misread the instructions - didn't realize i need THREE 28 oz cans of tomatos... but i rustled some up. i used one can with mild green chilies. that added a little more fire.
used pinto beans instead of garbanzo.
i was skeptical with all of the draining of the canned goods, but you need to! i should have drained a little more aggressively as mine had a more watery consistency than anticipated (and even without the extra 12oz of meat substitute I boiled over), but it tasted lovely!
i cooked on low for 8 hours.

Ingredients Nutrition


  1. In a crock pot, hand-crush all the tomatoes (watch out: they spit!). Then combine all the beans, vegetarian burger crumbles, chili powder, and black pepper.
  2. Meanwhile, heat olive oil in a heavy pot at medium heat, then add the onions. Sweat them until tender. Add the bell peppers, garlic, oregano, cumin, salt and bay leaves. Cook until bell peppers are tender.
  3. Add the heavy pot contents to the crock pot and cook at high heat for 2 hours. Add the corn, turn to low and cook an additional hour. Eat.

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