Tuesday, May 29, 2018

Delicious Slow-cooker Vegan Chili

Happy Tuesday!

I love making chili!  It's so easy, so delicious, and helps me rid my fridge of veggies I need to use up! Win-win-win!  Plus, it's a great meal to put together when Monday hits and the world seems to be filled with chaos!

There are only a few required ingredients:
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  • Kidney Beans (dry/uncooked)
  • Black Beans (dry/uncooked)  I like a 60/40 ratio with approximately 60% kidney beans.
  • A medium-large yellow/brown onion
  • A clove of garlic
  • Can of tomato sauce or paste
  • Chili powder
As long as I have these things, I am set to go.  I proceed to rinse my beans, dice my onion, and peel my garlic.  Then, I toss this all in the crockpot.

After this, I raid my fridge!  In this particular batch I used:
  • Tomato (diced fresh and canned)
  • Bell Pepper
  • Celery
  • Frozen Corn
  • Carrots
  • Wheat Bulgar (this will give a meat-like texture and heartiness)

I then add in these extra veggies and some filtered water.  You will want the water to totally cover all of the ingredients, but don't worry if you are not sure that you have enough as you can add water throughout the cooking time.

Put the slow cooker on high for around 4-5 hours or low for around 8 hours.  Check the water level every few hours.  I love adding in a little powdered cumin, red chili flakes, and salt to taste, and voilà!  A delicious meal that practically cooked itself!

Serve and garnish with fresh cilantro for extra freshness!

Sour cream and shredded cheese can be added for the lacto-vegetarian!

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You might also like:
How to Make Authentic Mexican Beans: Slow Cooker Hack
How to Sort and Clean Dry Beans: A Pictorial
Fluffy Dairy-Free Whole-Wheat Pancakes


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