 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
|
Hearty, healthy, tasty vegan chili! Ingredients:
4 cups kidney beans |
1 large yellow onion, chopped |
2 red bell peppers, chopped |
2 large tomatoes, chopped |
4 garlic cloves, chopped very fine |
2 (16 ounce) cans salt-free tomato sauce |
2 dashes salt |
3 dashes pepper |
3 dashes oregano |
3 dashes basil |
3 -5 dashes chili powder |
Directions:
1. Soak beans overnight, if using dry beans. If using canned beans, skip this part. Remember that 2 cups of dry beans fatten up to 4 cups after soaking!
2. Add beans, vegetables, garlic, and spices together in a crock pot. I always just eyeball the amounts for the spices and herbs. Taste the chili after it's been cooking for a while. Adjust herbs and spices to suit your taste buds.
3. Cook for 6 hours. Stir ocassionally.
4. Serve with rice, corn chips, baked potatoes, or with soy cheese.
5. Enjoy!
|
|