Slow Cooker Spicy Mexican Okra Chili

By ruthg

Combine all ingredients in a large slow cooker (I used a 7 Qt.) and heat on low for 7-8 hours or high for 2 hours. Serves 8.
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Serve with corn bread

Ingredients

• 1 lbs bag of frozen Okra or 2 cups of fresh, sliced
• 24 oz. Old El Paso Brand ‘Thick & Chunky’ Salsa
• (1) 10 oz. jar of Old El Paso Brand Enchilada Sauce (Hot)
• (2) 9 oz. cans of Green Chilis
• 14 oz. bag frozen Edamame
• 32 oz. or 2 cans Kidney Beans, rinsed and drained
• 3 cups of water
• 1 cup brown lentils
• 16 oz. Tofu Taco Meat
• 1 cup dried Shiitake Mushrooms
• 1 tsp. Sea Salt
• 3 Tbs Chili Powder
• 1 Tbs. Cumin
• 1 Jalapeno diced
• 1 tsp. Liquid Smoke (optional)

Details

Adapted from canned-time.com

Preparation

Step 1

Combine all ingredients in a large slow cooker (I used a 7 Qt.) and heat on low for 7-8 hours or high for 2 hours. Serves 8.