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...


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


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.

No comments: