Vegan Chili
- Ready In:
- 6hrs 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 4 cups kidney beans
- 1 large yellow onion, chopped
- 2 red bell peppers, chopped
- 2 large tomatoes, chopped
- 4 garlic cloves, chopped very fine
- 2 (16 ounce) cans salt-free tomato sauce
- 2 dashes salt
- 3 dashes pepper
- 3 dashes oregano
- 3 dashes basil
- 3 -5 dashes chili powder
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! :-)