Slow-Cooker Vegan Chili

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It’s the middle of summer and I have a craving for chili.  It should top out at 112° today and I have a big ‘ole batch of chili in the crock-pot right now.  Seems crazy, I know.  Usually I associate the smell of chili with fall, I guess I’m just getting ready for football season.  How many days are left?

Chili is one of those things that you can make no matter what kind of diet you are on.  And I speak from experience, we’ve been on a ton.  Low-carb, leave out the beans and corn and add extra meat.  Vegan/Vegetarian, leave out the meat and add extra beans.  It’s all in the spices.

This recipe follows a plant-based diet, so there is no added oil or meat.  You can cook it on the stove-top or in the crock-pot.  If you decide to make it on the stove-top, you may need to add some water and less cooking time.

For all of you out there that are vegan or plant-based, we’re using canned beans here!  That means aquafaba!  When I drain the beans, I drain them directly into ice cube trays.  I freeze them, then put them into ziploc bags and put them back into the freezer.  To make use even easier, measure the cube portion of your tray.  Mine are 1-1/2 tablespoons each.  One large egg is a little bit more than 3 tablespoons.  So I use 2 cubes to replace one large egg.   And I don’t usually save the kidney bean liquid, it’s flavor is just a little too strong for me.  I like chick pea and pinto bean the best.

Funny story about the bowl, I got it in a little gift shop in Jerome, Arizona.  When I bought it, the girl in the shop said she loved these soup bowls.   “Soup bowls?  I’m getting this for my coffee.”  She looked at me weird and said “You must really like your coffee.”  Uh, yeah.  This is the first time it’s ever had anything in it except coffee.

 

 

 

Print Recipe
Slow-Cooker Vegan Chili
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 4-6 hours
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 4-6 hours
Servings
Ingredients
Instructions
  1. In a large skillet, heat 1/2 cup vegetable broth over medium-high heat.
  2. Add onion and garlic cloves and cook until translucent.
  3. Place the onion and garlic mixture in crock-pot.
  4. Add all remaining ingredients, stir well.
  5. Cook on low for 4-6 hours.

 

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