Who's a Vegan Now?! Chili
photo by kathleenkirbyturner
- Ready In:
- 9hrs 20mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 medium onion, chopped
- 2 chili peppers, minced
- 1 large bell pepper, chopped
- 2 tablespoons olive oil
- 1 portobello mushroom, optional I just happened to have one in the fridge
- 2 carrots, grated
- 3 tablespoons cilantro leaves, chopped
- 4 garlic cloves, minced
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (14 1/2 ounce) can kidney beans
- 1 (11 ounce) can corn
- 1⁄4 cup brown rice, uncooked but rinsed well
- 1⁄4 cup lentils, uncooked but rinsed well
- 1 tablespoon cumin
- 2 cups vegetable broth
- 1 cup vegetable juice, like V8 or 1 cup plain tomatoes, whatever
- 1 tablespoon salt
directions
- Place the onion, jalapeños and bell pepper in a large frying pan with the olive oil. Sauté until slightly browned. Add in all the remaining vegetables and cook through. Pour into a crock-pot or other slow cooker.
- Add all remaining ingredients to the slow cooker. Stir thoroughly.
- Cook on low for 9 hours.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.