Description:

Vegan chili

Source:

Kraftlady

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

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.