Vegan Chili

1 medium pinion, chopped
3-4 cloves garlic, minced
2 28-ounce cans of crushed tomatoes
2 15-ounce cans of black beans
2 15-ounce cans of kidney beans
1 cup water
3 tbsp chili powder
2 tsp ground cumin
1 tbsp maple syrup
1 tbsp cocoa powder
1 tsp smoke paprika
1/4 tsp cayenne pepper
1 tsp salt
13-15 ounces meatless crumbles

In a large pan over medium heat, add a few tablespoons of water and the chopped onions. Saute until translucent. Add in the garlic and cook for one more minute, stirring constantly. Add more water if needed to prevent burning.

Transfer onions and garlic to your slow cooker. Add the rest of the ingredients. Stir to combine. Cook on low for 4-6 hours.

We adapted this recipe from the original recipe on our favorite site Nora Cooks. We found it’s even better when made in the slow cooker!

A note about tools… I use a Pampered Chef RockCrok Dutch Oven. I love this piece, because I can cook the onions on the stove, move it to the slow cooker base, and put it right in the fridge. It’s my most used kitchen tool in the winter.

Be careful as you select spices and canned goods. Read the label and make sure you’re not getting any preservatives, added salt, or sugar. Most store brands have an all natural version of their products at a great price. You don’t have to spend a fortune to be healthy!

I’ve never been big on chili, because most are too spicy for me. I love having a lot of flavor in my food, but I’m not a fan of heat. It doesn’t play well with my gut. 🙂 This recipe is the perfect balance of flavor and heat for me. A little bit of kick but not too much. Of course, if you want more heat, add more cayenne pepper. 😉

My husband has always been a little anti-leftovers, but he LOVES this. He’ll eat it for days, which is good, because this makes four meals for the two of us. It should make two meals for a family of four.

Happy Eating!

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