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Chili in the slow cooker.…
The measurements below are enough for about five people, but you can double it to make chili nachos or chili and rice the next day.
Ingredients:
*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 (I like using fire-roasted)
*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 15 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.
Enjoy!