Crock-Pot Mondays are back in full swing this week, with a hearty helping of World’s Fair Chili from Robin Robertson’s One-Dish Vegan to get the evening going on the right foot! The hearty chewiness of seasoned tempeh was the perfect complement to the smooth tang of crushed tomatoes in this wonderfully reviving chili.
As usual, Robin Robertson’s recipe did not disappoint. From the frugality of her ingredient list to the ease of prep time – simply mix all of said ingredients, from diced onion to kidney beans to tempeh to spices and more, in the slow cooker – this World’s Fair Chili couldn’t be easier or cheaper to make.
And the flavors! There’s a symphony going on in this Crock-Pot, y’all. Of course you’ve got the tempeh and tomatoes, but also the chili powder, oregano, tomato juice, kidney beans, and more. Each component plays its part beautifully, and in concert they’re all just wonderful.
I served my chili on a bed of Fritos, as nature intended. LeeLee insists on topping his chili with the Fritos instead, which I try very hard not to judge. But c’mon. We all know Fritos belong at the bottom of the bowl. Am I right?
At least we both came together on serving our chili with some Daiya pepperjack cheese and Tofutti sour cream! It’s the like-mindedness that marriage is founded on.
At any rate, we both adored this World’s Fair Chili – and it’ll definitely have a place in the menu plan from here on out!
:)