69 responses

  1. Connie
    January 18, 2012

    Morningstar crumbles are not vegan. Makes me really sad…they are my favorite crumbles.
    Here is the ingredient list from their site. (As an alternative, their Grillers burgers are vegan, and could be crumbled and used.)

    Allergen Information:

    • SusanV (admin)
      January 18, 2012

      That’s true, unfortunately. Boca crumbles and Gimme Lean are good alternatives, as well as crumbling vegan burgers, as you suggest. Also, for a more natural alternative, substitute bulgur wheat, lentils or more beans!

      I’ve changed the suggestion in the recipe to use Boca crumbles.

  2. Annette
    January 18, 2012

    Ummm…excuse my ignorance…I’m new to the Vegan World…Why aren’t Morningstar Crumbles vegan?

  3. Sandy Fernandez Sheehy
    January 18, 2012

    I’m new to a vegan diet. Can Texturized Soy Protein be used???


  4. SusanV (admin)
    January 18, 2012

    Annette, the crumbles contain egg (you have to go to the Morningstar website to see the ingredients; the ones Connie posted are for the Grillers.)

    Sandy, I’m sure TSP (or TVP) can be used instead. You may need to add more liquid.

  5. BusyWorkingMama
    January 18, 2012

    This looks delicious! I love pumpkin but have never used it in chili.

  6. Connie
    January 19, 2012

    Susan, You are absolutely correct about the ingredients I posted. Could have sworn I had the correct one.
    BTW–LOVE your website and blog. You have been a real inspiration to me over the past year since I’ve gone vegan. You are one of the first websites I go to for recipe ideas!
    I made two of your cheesecakes over Christmas. They are WONDERFUL! Even the omnivore in the family (translated 18 year old son!) loved it!

  7. Julie
    January 20, 2012


  8. Lisa
    January 21, 2012

    I’m thinking quinoa instead of the crumbles for some extra-thick chili.

  9. lulus774
    January 24, 2012

    I use ground portabellas in place of crumbles it adds a nice texture and some extra moisture.

  10. Jeanne
    January 25, 2012

    Caution — not all Grillers are vegan, only the one that’s labeled vegan. Their vegan products are listed here: http://www.morningstarfarms.com/products/vegan.html

  11. Michael (MJM4JESUS)
    February 1, 2012

    Wife is making this dish as I type and I will be having it for the first time tonight! YUM!

  12. Stan Starsky
    February 3, 2012

    This really sounds great…I love to cook stuff in the crockpot – it is just so easy. I am going to try it with lentils and some tobasco

  13. Boyana
    February 3, 2012

    What bottle of chili sauce do u reccamend?

  14. grafx1
    February 3, 2012

    Hi there, I don’t really have a certain brand. I just picked up the store brand that was there. Sorry I can’t be more specific!

  15. Maria@ Sinfully Nutritious
    February 5, 2012

    I love using TVP to make my own crumbles in my chili. Soy chorizo is also a nice spicy choice.

  16. Marie
    February 6, 2012

    Why not leave the fake meats out, and enjoy the beans, etc. I live vegan without the imitations, and find it disappointing that so many recipes depend on processed foods.

  17. brunge
    February 10, 2012

    I agree with Marie about the fake meats, especially for my own personal choices I prefer beans etc. However, that being said, I think for those who are fairly new to the vegan world and trying to adjust, vegan crumbles are fine (if they want to really go to the bother of hunting them down).

  18. PoweredbyPlants
    February 11, 2012

    This one’s in the slow cooker now for tomorrow’s lunch! I made a few modifications, mostly because I ran out of Cholula and replaced the chili sauce with Sriracha. Because of this, it was extremely hot, so I added a cup and a half of water and omitted the salt and chili powder (because Sriracha is also kind of salty). Because I left out the chili powder, I added cumin and extra garlic to compensate. Then I adjusted the amount of pumpkin pie spice to accommodate for the added water. Also, I’m not a fan of fake meat so i used 1 can of pinto and 1 can of kidney beans. Lastly, I added mesquite liquid smoke (because it makes everything better) and about a tablespoon of agave. Perhaps the mesquite just spoke to the Texan in me. It tastes great so far, and I can’t wait to eat it over collards for tomorrows lunch!

  19. arlena07
    February 13, 2012

    Made this tonight for dinner with some modifications: I added one green pepper, one yellow pepper (I love peppers in chili), and used 1 can of kidney beans, 1 can of black beans, and a 28 oz. can whole peeled tomatoes in thick puree. I left out the crumbles, I don’t need a meat substitute. And I only used 4 TBSP chili sauce (chipotle) because it’s way hot. I also added 1 TBSP liquid smoke (as suggested above). I used the amount of onion, chili powder, pumpkin and pumpkin pie spice the recipe called for. It was so good! The pumpkin really helps to make it nice and thick!

  20. crystal charboneau
    February 15, 2012

    dr. praegers stuff is a good vegan option, his burgers are awesome and very natural.

  21. Mama P
    February 19, 2012

    I used extra beans and more heat. So tasty you don’t miss the meat. Hey that rhymes : )

  22. Hotsun
    February 19, 2012

    I made this yesterday. I used lentils instead of beans and fake meat (don’t use), had no chilli sauce, so added a chili (had more for my husband, on the side) and added some leftover cooked rice as well. I also fried the onion in coconut oil and added a dash of coconut milk at the end because I had my grand kids over. I put the whole lot into the blender – what a meal! Everyone loved it! Will definitely make it again! Thank you

  23. Karla
    February 22, 2012

    I am not into fake meat either, lentils or portabella mushrooms.

  24. grafx1
    February 26, 2012

    Thank you for all of your suggestions to my recipe! I just made another batch today and here are some of the changes that I think you might enjoy:

    - omitted crumbles
    - used whole can of pumpkin
    - sauteed onions and garlic in sesame oil
    - seasoned with chipotle powder
    - added 3 cups of cooked organic rice
    - added 1 can of great northern beans
    - reduced chili sauce by 1/2
    - added 1 cup of black beans

  25. Jaimee
    March 5, 2012

    Oh, my stars! This was really good. I did modify a bit because of what I had on hand…I used a can of chili beans so I decreased the hot sauce to half a bottle, and I had a lot of carrots around and a bell pepper that needed to be used, so I threw the onion and carrot in the pot and sautéed it a bit til it was soft, then threw everything else in. Pumpkin is hard to come by here in my part of Ireland so I had pureed and frozen a few this past fall…this used up the last of my stash, so to speak, and it was SO worth it! Delicious!

  26. Jaimee
    March 5, 2012

    Oh…and I also used reconstituted TVP instead of crumbles.

  27. Saya at Saya’s Soulful
    March 11, 2012

    I MUST try this one!! The sweetness of cooked pumpkin must be coming through the flavours deliciously!

  28. Nick
    March 11, 2012

    To those who may be confused, “Chili Sauce” is very similar to ketchup in consistency and taste (plus some spice). You can find 12 oz bottles of it in the grocery store in the condiment section.

  29. kevin
    March 18, 2012

    Thanks for another great recipe! Next time I’ll use a little less pie spice & just a little more chilli spice; just my personal tastes. Thanks again

  30. Dani
    April 10, 2012

    I made this for dinner tonight and it was AMAZING!!!!! Did only 3 little changes….no meat crumbles, diced baby bellas and white kidney beans instead (wonderful with the black beans), used leftover homemade spaghetti sauce instead of chili sauce and topped it with crushed raw cashews when served….an absolute favorite recipe :) Thank you so much Susan! I have tried several of your recipes and every one has been a success….please keep them coming :)

  31. SusanV (admin)
    April 10, 2012

    Thanks for the kind words, Dani! But I have to point out that this recipe was written by grafx1, who deserves all the credit.

  32. Dani
    April 10, 2012

    Much Thanks to grafx1 and to you for the connection :)

  33. Chris
    June 10, 2012

    Tried it tonight. Loved it!
    I wondered about the pumpkin in the dish,
    but you don’t taste the pumpkin flavour. It
    made the tomato sauce creamy, and you get
    all the awesome nutrients of pumpkin.
    Thank you!!!

  34. Shirley
    June 13, 2012

    I started on the diet on June 6 and as of today June 13, I have lost 4.5 lbs. I cooked a big pot of mixed beans and a pot of collards before I started. I eat a salad with beans for lunch or a vegetable smoothie with apple juice. For dinner I have another salad with beans, cooked green vegetables and maybe squash or zucchini. I have used no salt or sugar.

  35. Tawny Marie
    August 9, 2012

    I’m wondering if this is low cal? It’s definitely low fat. Gosh I can’t wait to make this!

  36. Gina
    August 27, 2012

    Just finished a bowl of this chili and I am impressed. It’s rich, flavorful and delicious! It screams, Hello Fall! I added black beans instead of meat crumbles. Can’t wait for left overs. :)

  37. Heather
    September 20, 2012

    Does it have to be canned pumpkin? I just got a pumpking because I love cooking the seeds for snacks / salads etc…I would love to use the rest of the pumpkin in this chili but unsure how to cook it (times/temp) would a blender need to be used ?

  38. Sarah
    September 20, 2012

    I don’t think it has to be canned pumpkin but I’ve never used fresh pumpkin so you’d have to look up how to cook it. After it’s cooked I would say you might need a blender or food processor, just so it’s not too chunky. Good luck and I hope you enjoy the recipe!

  39. Raven
    September 20, 2012

    How many servings does this recipe make? We’re having a party at my school so I need a bunch.

  40. Sarah
    September 20, 2012

    This recipe will fill a medium to large slow cooker almost to the top so depending on the number of people you might want to make 2 batches. It makes a lot of food and with optional toppings, etc. that might make a difference. Let me know how you like it. ENJOY!

  41. Palefire
    September 22, 2012

    An easy way to cook pumpkins or any squash: 1 hour in the oven at 375F. Then, no need for a mixer!

  42. Bobbi
    September 24, 2012

    I have made this recipe several times now and absolutely love it. The last time I made a double batch for a carry-in at work. It was gone and several people asked for the recipe!

  43. Sarah (grafx1)
    September 25, 2012

    I’m so glad you like it! I make it all of the time and I’m amazed at all of the carnivores who love it. I plan on bringing it to a company picnic!

  44. Linda
    October 4, 2012

    I love the crockpot. I love pumpkin. I love chili. This is chili with a different twist of yum. Try it, you’ll like it.

  45. Robin
    October 8, 2012

    Can this be made on the stove top and not in a crock pot? If so, what do you recommend?

  46. Sarah (grafx1)
    October 8, 2012

    It sure can! On the stove in a soup pot, combine all ingredients and bring to a boil. Reduce heat and simmer for 1 hour. ENJOY!

  47. Jaclynn
    October 13, 2012

    If you use lentils as a meat replacement, how much should I use? Also, do you cook the lentils before putting them in the crockpot? Do you think it matters if you use canned diced tomatoes vs canned stewed tomatoes?

    I’d love to hear what type of chili sauce everyone used. When I was at Sprouts, by the salsa there was a “green chili sauce.” Then, there was another “chili starter sauce.” Neither of them seamed right, so I plan to hit Safeway tomorrow to get the remaining ingredients.

  48. Sarah (grafx1)
    October 14, 2012

    I think lentils would work well but it’s up to you with how many you would like to use. I would cook them first definitely. I’ve used diced tomatoes and they work great. Let me know what you found for the chili sauce. Hope you enjoy my recipe!

  49. Luke
    October 15, 2012

    Hi, do you have calorie/nutritional info for this recipe?

  50. Angela Horn
    November 7, 2012

    Fresh pumpkin or squash can be cooked very quickly in a microwave. Easiest way is just to halve the squash and stick both halves in the microwave for as long as it takes (usually 5-10 mins), switching halves around so evenly cooked. Scoop bits out with a spoon. Alternatively you can peel and cube it, then microwave in a covered dish with just a little water – this is a bit faster but more prep, and perhaps better if you are adding the squash right at the end and want to keep a firmer texture.

    A request for those of us who are outside the USA – it took me some time to work out what ‘Morningstar Crumbles’ were. Would it be possible to add a note saying ‘meatless mince’ or something like that, where you specify a brand name product? This would make it easier for me to see at a glance whether it’s something I can easily find a substitute for here. Thank you!

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