Vegan Chili

"Hearty, healthy, tasty vegan chili!"
 
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Ready In:
6hrs 20mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Soak beans overnight, if using dry beans. If using canned beans, skip this part. Remember that 2 cups of dry beans fatten up to 4 cups after soaking!
  • Add beans, vegetables, garlic, and spices together in a crock pot. I always just eyeball the amounts for the spices and herbs. Taste the chili after it's been cooking for a while. Adjust herbs and spices to suit your taste buds.
  • Cook for 6 hours. Stir ocassionally.
  • Serve with rice, corn chips, baked potatoes, or with soy cheese.
  • Enjoy!

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RECIPE SUBMITTED BY

I just got married to my best friend in July 2008, moved from central California to Utah in December 2008, and am expecting a baby in September 2009. I try to eat as healthy as I can with lots of whole grains (brown rice, home-made bread, whole-grain pasta), fresh organic fruits and vegetables, beans, nuts, free-range eggs, and very little meat and dairy (no milk but limited amounts of cheese), although I do allow for sweets and guilty-pleasure foods sometimes, and have to compromise on food choices with my picky, meat-lovin' husband! :-) While I dream of a portabella mushroom, tomato, avocado, onion, and cheese burger on a whole-wheat bun he's gagging and thinking about steak and potatoes. I've offered to make him his beloved pop-tarts from scratch but with whole-wheat flour and flax seeds. His response--"Most of the appeal of poptarts is knowing how ridiculously artificial and terrible they are. If they were good for me I wouldn't eat them!" Sigh! :-)
 
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