Crock Pot Hot & Spicy Sunburst Chili

• 1 medium bell pepper (diced)
• 12 onion (diced)
• 1 cup Coleslaw (finely minced)
• 2 cups veggie crumbles, tofu meatballs (crumbled, I used my Tomato Sauce Tofalls leftovers)
• 2 tablespoons tomato paste
• 14 teaspoon red chili pepper flakes
• 12 teaspoon cayenne pepper
• 1 teaspoon powdered cumin
• 1 teaspoon cilantro leaf
• 1 teaspoon minced garlic paste
• 1 teaspoon minced ginger paste
• 1 bay leaf
• 1 (15 ounce) can chili beans, with sauce
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can tomato sauce
• flavored tortilla chips
• grated cheese
• freshly snipped parsley

1. Place bell pepper, onion, and coleslaw on bottom of crock pot.
2. Top with tofalls, tomato paste, red chili flakes, cayenne, cumin, cilantro, garlic, ginger, bay leaf, chili beans, kidney beans, and tomato sauce.
3. Cover and cook on low for 6 - 8 hours.
4. Ladle chili into bowls.
5. Stir in 1/2 cup crushed tortilla chips per bowl.
6. Line bowl with five whole tortilla chips.
7. Sprinkle with cheese and fresh parsley.

bell pepper, onion, veggie crumbles, tomato paste, red chili pepper, cayenne pepper, powdered cumin, cilantro leaf, garlic, ginger paste, bay leaf, chili beans, kidney beans, tomato sauce, tortilla chips, grated cheese, parsley

Taken from www.food.com/recipe/crock-pot-hot-spicy-sunburst-chili-269931 (may not work)