Slow cooker vegan chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 can kidney beans1 can garbanzo beans1 can black beans 1 cup bulgar or cracked wheat One 6 oz can unsalted tomato paste Optional: 1 can crushed or chopped tomatoes Optional: Hot sauce to taste 1 medium red onion, peeled, quartered and diced 1 red pepper, diced 1 green pepper, diced 1 medium carrot, diced 2 stalks celery, diced small 1 jalapeno peppers, halved, seeded, and minced - approx. 1 Tbsp ((add another for more heat) 1 - 2 Tbsp fresh ginger (2 - 4 thin slices) peeled & minced, OR 1 tsp dried 2 - 4 cloves garlic, peeled and minced (approx. 1 Tbsp) 1/2 tsp chipotle chili powder to make it mild, 1 tsp to make it hot, more to make it fiery 2 bay leaves 1/2 cinnamon stick 2 tsp each: paprika, gr. cumin, coriander 1 tsp each: dried thyme, basil, oregano 1 cup fresh or frozen corn kernels 1/2 c. minced parsley or cilantro 2 Tbsp Braggs Liquid Aminos, or low sodium soy sauce Fresh ground black pepper to taste
Slow Cooker or Crockpot Chili Directions:
Turn an 8 - 10 qt crockpot on high
Add cooked beans, cooking liquid or water, bulgar or cracked wheat, tomato paste, bay leaves, and cinnamon stick to the crockpot
After sautéing the veggies & spices, transfer them to the slow cooker
Reduce crockpot heat to low, cover and cook 4 - 6 hrs
Add corn, minced parsley or cilantro, Braggs liquid aminos or soy sauce to taste. Cover and cook for another 1/2 hr on high heat.
Serving Size: Makes 10 medium bowl sized servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHAYMAC8688.
Turn an 8 - 10 qt crockpot on high
Add cooked beans, cooking liquid or water, bulgar or cracked wheat, tomato paste, bay leaves, and cinnamon stick to the crockpot
After sautéing the veggies & spices, transfer them to the slow cooker
Reduce crockpot heat to low, cover and cook 4 - 6 hrs
Add corn, minced parsley or cilantro, Braggs liquid aminos or soy sauce to taste. Cover and cook for another 1/2 hr on high heat.
Serving Size: Makes 10 medium bowl sized servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHAYMAC8688.
Nutritional Info Amount Per Serving
- Calories: 305.0
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 713.5 mg
- Total Carbs: 61.4 g
- Dietary Fiber: 15.7 g
- Protein: 14.8 g
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