Kierstin's crockpot vegan chili!
I've been craving some chili for a while and finally got around to making some yesterday. I was NOT disappointed by this recipe at all and I hope you like it too! Check below for the recipe.
2 cans of black beans
2 cans of kidney beans
2 cans of diced tomatoes (or you can cut up your own)
1 small can of tomato paste
2 large jalapeños (optional for those who don't like spicy)
1 small white onion roughly chopped
1 cup of carrots roughly chopped
1 cup of celery roughly chopped
4 cups of veggie broth
2/3 cup of water
2 tablespoons of garlic powder
2 tablespoons of salt
1 tablespoon of black pepper
1 tablespoon of onion powder
1 tablespoon of paprika
1 tablespoon of cumin seed powder
1 1/2 tablespoons of chili powder
1 teaspoon of sugar
First chop up your carrots, onions, celery and jalapeño. Any size you prefer is fine just note that the smaller the chop the quicker it cooks through. This size chop was still slightly, slightly firm to bite which is how I prefer to eat my veggies.
Next add your veggies, tomato paste and all seasonings to a medium sized pot on medium heat. Add some olive oil and about 2/3 cup of water and sauté for about 10 minutes.
Add your veggie stock, sautéed veggies, canned tomatoes and finally all of your beans to a crockpot. Place crockpot on high heat. Check every 30-45 minutes being sure to stir your pot each time. Chili should take about 3-4 hours to cook depending on the size of your veggies.
You can keep it vegan and go without any added dairy. Or you can make it vegetarian and add some yummy sour cream and cheese with chives. YUM!!!!
If you find yourself not wanting to share but also not able to finish it all by yourself freeze what you can't eat! Freezing will help set the ingredients. Enjoy!