1 (28 ounce) can diced tomatoes, drain about 2 tablespoons of liquid off
1 (16 ounce) jar thick and chunky salsa
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, drained
1 (10 ounce) can original diced tomatoes and chilies (I use Rotel)
1 tablespoon chili powder
1 (12 ounce) package Mexican style vegan grounds (I use LightLife Mexican grounds)
Combine all ingredients in a sprayed pot and cook on low for 5-6 hours.
Source of recipe: After searching countless crock pot recipes for chili, I came up with my own. It is easy and requires minimal prep! It is a hit with vegans and omni alike!