Slow cooker vegan chili

1 can kidney beans
1 can garbanzo beans
1 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

Add chia seeds!

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.