Mama’s Mighty Meatless Award-Winning Chili
A simple vegan chili recipe that is perfect for the falls months. It is full of loads of nutrients and flavors. Throw the ingredients in a slow-cooker and sit back and relax.
Ingredients
- 1 14.5 ounce can pinto beans, drained and rinsed
- 2 cups vegetable broth divided
- 1 large onion diced
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 4 garlic cloves minced
- 1/2 cup bulgur wheat
- 1 14.5 ounce can black beans, drained and rinsed
- 1 14.5 ounce can kidney beans, drained and rinsed
- 1 4 ounce can diced mild green chiles
- 1 28-ounce can no-salt added diced tomatoes
- 5 tablespoons chili powder
- 3 tablespoons cocoa powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons vegan Worcestershire sauce
- Fresh ground pepper
- Salt optional
Instructions
- To a blender add a generous half of the pinto beans and about 3/4 cup of the vegetable broth. Blend well and set aside.
- To your slow cooker add the onion, bell peppers, garlic cloves, bulgur wheat, black beans, kidney beans, chiles, tomatoes, chili powder, cocoa powder, cumin, garlic powder, oregano, vegan Worcestershire sauce, black pepper, and salt if using. Stir in the pinto bean and broth mixture, remaining pinto beans, and remaining broth. Cover and cook for 3 to 4 hours on High or 7 to 8 hours on Low. Freezes for up to 3 months in an airtight container or freezer bag.
Notes
Prep Time: 20 minutes / Cook Time: 3-4 hours on High or 7-8 hours on Low
Freezer-Friendly (Nut-free, Soy-free)
Serves 4-6
From Plant-Based Slow Cooker Cookbook by Felicia Slattery
Page 90
From Plant-Based Slow Cooker Cookbook by Felicia Slattery
Page 90