Vegan Chili Recipe

It’s cold out! Ben and I always love making chili in the winter time. Ben is our household “Chili Master” – growing up in Cincinnati may have played a part in that. It’s been tough finding good quality ground beef here – when we did find it, we bought the last few pounds the farm had, and we are now out. We decided to take a stab at a meatless chili, and we’re very happy with the results.  It’s just as filling as a meat chili, and certainly tastes just as good. Warm up this with this wholesome vegan chili recipe.

Vegan Chili
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Ingredients
  1. 2 cans organic black beans (15 oz each)
  2. 1 can organic red kidney beans (15 oz)
  3. 1 can organic pinto beans (15 oz)
  4. 1 can organic crushed tomatoes (15 oz)
  5. 3 cloves garlic
  6. 2 onions
  7. 1 green bell pepper
  8. 4 tsp chili powder
  9. 2 tsp sea salt
  10. 1 tsp cinnamon
  11. 1 tsp cajun seasoning
Instructions
  1. Put one can of black beans (with liquid) and your can of crushed tomatoes into the crock pot. Before adding the remaining cans of beans, drain the liquid from them.
  2. Cook on high for 4 hours, stirring occasionally.
  3. After 4 hours, loosely chop your onions, and mince the garlic. Add onions, garlic, and seasonings to the crock pot, stir, and cook for another hour.
  4. After 5 hours total, dice the green pepper and add to the crock pot. Cook for another hour.
  5. Serve with vegan cheese and tortilla chips and enjoy!
Notes
  1. Remember, organic ingredients taste better!
The Honest Dish http://www.thehonestdish.com/
Vegan Chili Recipe

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