Chili recipe

I finally did it! I finally perfected a vegan chili recipe! Huzzah!


A photo posted by Via B. (@naeko) on


I've been trying since I went vegetarian to make a really good chili, but I've always failed. I'd try recipes here and there and nothing ever tasted right. It all just tasted like... tomatoes.

Stupid tomatoes.

This time, though, I kept those bastards OUT of the recipe entirely! I made it a pretty lazy recipe, too, utilizing packets, cans, and the crock-pot. I grabbed things I knew I'd like, tossed them into the crock-pot, turned it on high (since the roommate was going to be home to eat it in just a few hours; otherwise, I'd leave it on low), and let it cook. It's amaaaaazing!

Vegan Crock-Pot chili


  • 3 15oz cans of your favorite beans (I used pinto, black, garbanzo; all three can be one kind, or two or three different kinds, whatever you prefer)
  • 4 cups of your favorite vegan meat crumble (I grabbed the Kroger brand out of the freezer section of Fred Meyer, made of soy to keep it GF)
  • 2 packets of your favorite Taco seasoning (I used McCormick, since it's wheat-free and doesn't have citric acid, which I'm allergic to)
  • 2 chipotle peppers diced + a spoonful of the sauce from the can (You can choose if you want to use the seeds to make it spicier; I left them out because I'm a wimp. You could also use more of the can if you like, but I saved most of the peppers for next time)
  • 2 cups of your favorite meaty broth (I used Edward & Sons Not-Chicken broth, since it's my favorite)
  • 1 small or half a large shallot, chopped and sautéed (or raw, if you prefer)

Prepare your broth (by mixing bouillon into hot water, or opening the container, however you handle that), and mix it and the taco packets into the crumbles. Dump all other ingredients into the crock-pot with the crumbles, stir to mix and set to low (if you want it to cook while you're asleep/at work) or high if you want it to cook faster. For the beans, I added the liquid from two of the cans because I wanted the starchy liquid to thicken it. I do use beans with only salt, water, and beans as ingredients, so there isn't any added weird taste that way. You could try it without and add more broth if you want, but I don't know how it would turn out. I'm sure you could also cook it in a traditional pot on the stove until it's all hot and mixed together, I just didn't cook mine that way. That's it! It's that simple!

It's so good! I can't wait to eat leftovers for dinner today.

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