So let's get to the recipe & video....
I love chili! It's easy, filling and versatile.
We usually have it with rice or cornbread the first night and on tortilla chips with lettuce (sometimes this queso recipe) and salsa the next day.
The measurements in the recipe below is enough for one night for us, so I double the ingredients to stretch it out.
Enjoy!
Vegan Chili Recipe - Throw It In the Slow Cooker
Cook Time: 6-8 Hours
Keywords: slow-cooker entree vegan vegetarian
Ingredients (Serves 5)
- 1 lb kidney beans, soaked for 8 hours-then drained & rinsed
- 1 large onion, diced
- 1 large green bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- 24 oz can of diced tomatoes
- 2 cups vegetable broth
- 2 jalapeño peppers, diced (add seeds based on how spicy you want the chili to be)
- 1 package of vegan meatless crumbles (optional)
Instructions
In a large bowl, soak the kidney beans in water overnight.
After soaking, rinse the kidney beans and boil in a stockpot for 30 minutes in about 10 cups of water.
Add all of the ingredients (except for the vegan crumbles and jalapeño) into a slow cooker.
Turn on and cook for 6-8 hours or until the kidney beans are soft.
During the last 30 minutes, mix in the crumbles and jalapeño.
Also, check your seasoning and add more salt, if necessary.
