Wednesday, January 23, 2013

Recipe for today: Vegan Chili

This vegan chili is the perfect dish for these cold, brisk,below zero temperatures. Vegan Chili in the crockpot for tonight! Yumsters...

Ingredients:

olive oil
4 large yellow onions, diced
4 cloves garlic, minced
red bell pepper, diced fairly large
green bell pepper, diced fairly large
4 cans (28 ounce size) crushed tomatoes
2 tablespoons cumin
2 teaspoons cayenne (or to your taste)
2 packages frozen corn
4 cans (15 ounce size) black beans (or any other kind of beans you like, chickpeas work well, too)
3 cups picante sauce
salt, to taste
cashew nuts, if desired

Directions:

Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.

Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, corn, beans and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.

Serve with grated cheddar * no cheese recipe... and cashew nuts, if desired.

Reference: CD Kitchen *Modified take out the cheese for vegan recipe.

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