Vegan Crock Pot Chili
"This is the chili recipe I use on a regular basis - I just tweak it to include whatever vegetables I have on hand. It makes for a great dinner to come home to on cold, wintery nights."
- Ready In:
- 4hrs 10mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2 (15 ounce) cans whole tomatoes
- 3 tablespoons tomato paste
- 1 (340 g) package soy crumbles (I use Yves)
- 1⁄2 cup frozen corn
- 5 mushrooms, sliced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 jalapeno pepper, minced
- 1⁄2 cooking onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- coarse salt
- fresh coarse ground black pepper
directions
- Put everything in a Crock pot or slow cooker.
- Cook on low 4-6 hours.
- This is a very flexible recipe - you can easily vary the vegetables and spiciness according to your own personal preferences.
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RECIPE SUBMITTED BY
I'm a university student in British Columbia. I've been a vegetarian for almost three years, and a vegan for two. I make an effort to purchase only organic foods but sometimes find that hard on a student budget! I mostly enjoy baking but have branched out into cooking a bit in the past couple of years. I LOVE Indian food but haven't cooked a lot of it myself yet.
