Chunky Chili and Grandma's Crockpot Beans

This warming chili has no gluten, no funky fake meats, and no spice - so if you like it spicy add your own! It's kid tested and approved by one of the pickiest eaters I know: my 3 year old! The crockpot beans are my grandma's time-tested recipe, with a couple of additions by my mother and me. Enjoy!

Chunky Chili
4 cups Grandma's Crockpot Beans ( you may used canned if you are making this spur of the moment, just add 2 cans of beans, and the spices listed for the bean recipe)
3 cups soy curls, broken or crushed into desired sizes
2 1/4 cup water
2 1/2 Tbsp Vegetarian Express Beef Style seasoning
1/2 tsp cumin
1 medium onion, diced
2-4 large cloves garlic, minced
1 - 2 cans organic diced or fire roasted tomatoes
1 4-oz. can green chilies
1/4 tsp coriander

Combine beans, soy curls, water, and beef style seasoning in a large pot. Bring to a boil. Meanwhile, saute onions and garlic on medium heat until onions are clear, adding the cumin to the last couple minutes of cooking. Add onions and garlic to large pot. Add remaining ingredients and stir well. Let simmer for 10-15 minutes.

Grandma's Crockpot Beans
2 cups dry beans of your choice, soaked overnight or up to 36 hours, and rinsed (if soaking longer than overnight, it is recommended to change the water at least once)
4 - 5 cups water (enough to cover in your crockpot by about 1/2 inch)
2 Tbsp paprika
1 Tbsp onion powder
2 tsp salt
2 tsp all purpose seasoning, or herb blend of your choice
1 tsp cumin

Combine all ingredients in your crockpot and stir well. Cook on high until beans are soft, approximately 5 hours. Cooking time will vary based on several factors.