Prep 15 mins
Cook 7 hrs
- 12 ounces veggie crumbles
- 2 onions, chopped
- 2 (14 ounce) cans diced tomatoes, undrained
- 15 ounces tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 9 1⁄4 ounces corn
- Combine all ingredients except cornstarch and water in 3-4 quart slow cooker.
- Cover and cook on low heat for 7-8 hours until vegetables are tender.
- I added in extra chili powder and salt.