Joey's Famous Vegan Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 tablespoons extra-virgin olive oil3 cups chopped onions3 cloves fresh garlic, minced2 large green peppers, cleaned and diced1 bag (12 ounces) Morningstar Farms Grillers crumbles1 6-ounce can tomato paste2 29-ounce cans diced tomatoes, juice and all2 14.5-or-so-ounce cans of each: black beans, kidney beans, pinto beans, or six cans of any other beans you like, drained and rinsed1 29-ounce can white or yellow hominy, drained and rinsed1 tablespoon maple syrup (or the same amount of any other natural sweetener)2 tablespoons dried basil3 tablespoons chili powder1 teaspoon black pepper1 teaspoon salt1 teaspoon Aleppo pepper flakes (or ˝ teaspoon red pepper flakes - Penzeyâs sells Aleppo)1 tablespoon cumin2 cups water.
I make this in my 7-quart slow cooker, but you could make this on the stove top, or cut the recipe in half if you have a smaller slow cooker. It freezes beautifully, so we split it up into servings, freeze them, pop them out of the containers into individual bags, and grab them for lunches.
I use all organic ingredients. Using conventional ingredients will not affect the nutritional counts, only the flavor and your health.
Heat the olive oil in a pan, then saute the onions until soft and translucent. Add the garlic and green peppers, and saute for another minute. Add the herbs and spices, and saute another 30 seconds before adding the other ingredients. Place the sauteed mixture into the slow cooker, and mix in all of the other ingredients, making sure that the tomato paste is thoroughly mixed in. Cover and heat on high for two hours, and low for four hours, or on low for six to eight hours.
This recipe makes a flat six quarts, so if your slow cooker is not at least 6.5 or 7 quarts, cut it in half.
24 1-cup servings.
Number of Servings: 24
Recipe submitted by SparkPeople user VITAMINJ.
I use all organic ingredients. Using conventional ingredients will not affect the nutritional counts, only the flavor and your health.
Heat the olive oil in a pan, then saute the onions until soft and translucent. Add the garlic and green peppers, and saute for another minute. Add the herbs and spices, and saute another 30 seconds before adding the other ingredients. Place the sauteed mixture into the slow cooker, and mix in all of the other ingredients, making sure that the tomato paste is thoroughly mixed in. Cover and heat on high for two hours, and low for four hours, or on low for six to eight hours.
This recipe makes a flat six quarts, so if your slow cooker is not at least 6.5 or 7 quarts, cut it in half.
24 1-cup servings.
Number of Servings: 24
Recipe submitted by SparkPeople user VITAMINJ.
Nutritional Info Amount Per Serving
- Calories: 184.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 839.1 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 9.5 g
- Protein: 9.9 g
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