Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Easy. Chili. Vegan-safe, can be ovo-lacto if you use real cheese. Nummy. :)

Ingredients Nutrition

Directions

  1. If you use dry beans, you prepare those following what the bag says; soak and boil.
  2. Or you can use canned.
  3. Add tomato sauce.
  4. Stir, let heat up on medium flame.
  5. Season to taste.
  6. It's better the next day, or with nutritional yeast added for flavor, sour cream (tofutti vegan sour cream is my fave), however you like.

Reviews

(1)
Most Helpful

Alright, so there wasn't a whole lot of direction with this recipe and being a first time crock-pot user in addition to being a first time chili maker-- I've gotta say-- it wasn't bad.

I didn't add peppers and made my own style of this recipe-- which was pretty fantastic (but possibly more tomato sauce needed to be added)--

I added two cloves of garlic, did not have red beans or mixed peppers so did not add them-- but did have perfectly ripe tomatoes (two huge ones, so I used them), I added one jalapeño pepper and one serrano pepper, in addition to adding cayenne pepper and curry. I was moderately liberal with both of the spices. I put it in a crock pot for two hours at low-medium heat, stirring occasionally (while I was doing household things) and then left it in a crockpot (with heat off) for one more hour. I then had enough that I was able to freeze one bag and am going to have this other one for the next week or so.

I would recommend *real* tomato sauce/using about 2-3 small cans of tomato sauce or 1 1/2 tomato sauce. GOOD RECIPE. THANK YOU.

wisconsincheddar28 September 08, 2010

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