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- Vegan chili
- olive oil
- 1-2 large yellow onions, diced
- 2 cloves garlic, minced
- 1 red pepper, diced fairly large
- 1 green pepper, diced fairly large
- 2 28 oz (784 grm). cans crushed tomatoes
- 1 tbsp (15 ml) cumin
- 1 tsp (5 ml). cayenne (or to your taste)
- 1 10 oz (280 grm). pkg. frozen corn
- 2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
- 1 cup (225 ml) to 1-1/2 cups (350 ml) picante sauce (Shotgun Willie's green sauce "very hot" works well)
- salt to taste
- grated cheddar, if desired
- cashew nuts, if desired
- Saute onions in the olive oil. (I used cooking wine instead to cut out the fat).
- Add garlic a bit later.
- After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.
- Next, add the peppers, saute them for a few minutes.
- Place mixture in crockpot or slow cooker.
- Add the crushed tomatoes, corn, beans and picante sauce.
- Cook on low about 10 hours.
- Serve topped with grated cheddar and cashew nuts, if desired.
- I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.
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