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Thursday, January 20, 2011

Vegan Crockpot Chili i.e. I smell like garlic all day.

So, if I knew I was going to be stranded on a deserted island and I could only have one kitchen gadget, it would be my crockpot. I love that thing. So much. I don't have any pets, but I assume my relationship with my crockpot is similar to pet ownership - I wake up in the morning to tend to its needs, I make sure it has everything before I head off to work, and it sits there waiting for me expectantly until I get home. When I arrive home, it is there to give me love and comfort. Then I clean it up and do the whole thing over again the next day.

Ok, so all you pet lovers may disagree, but seriously. It's great. Yesterday morning I decided to make some vegan chili. One thing that bothers me about being vegan and vegetarian is that I have a hard time finding a really good chili recipe that has that HEARTY factor. Usually vegetarian/vegan chili is lacking in the hearty area and is more runny and soup-like than chili. Unfortunately, this recipe was still a little soupy, BUT I think that may have been the cook's error, not the recipe.

Here's what I did wrong:

I had a few crises at the grocery store. I got confused and bought refried beans rather than baked beans. I forgot to get a bell pepper. The jalapenos looked nasty so I bought a habanero. I had no idea what the recipe was talking about in terms of the 14 1/2 ounce can chopped tomato puree so I just bought the big can of crushed tomatoes and put them all in. I don't like onion-heavy food so I only used half an onion. And I didn't have any dried parsley.

None of those things seemed to be a deal breaker, so I made it anyways. Like I said, it was a little soupy, but I assume that was from the refried beans. My biggest complaint however was that it was rather bland. I added about a tablespoon of sugar, half tablespoon of salt and a couple four shakes of black pepper. I would recommend for the next time using a black bean soup with flavor rather than the black beans in juice, but I was too stressed at the grocery store to try and read the labels to find a vegan friendly black bean soup.

Let me know if any of you have an AWESOME recipe for chili, because I'm still on the lookout.

Granny's Slow Cooker Vegetarian Chili from

1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can vegetarian baked beans
1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1 -2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)
Change Measurements: US | Metric

Prep Time: 15 mins

Total Time: 6 1/4 hrs
1 In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
2 In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
3 Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
4 Cook for about 6 hours on low.
5 Serve with tortillas, cornbread, rice, or French bread.
6 Enjoy!
7 This freezes well!
8 Leftovers are good on top of nachos!

1 comment:

  1. The recipe you made seems rather non-traditional. Try mine--it's really hearty. The only caveat is that the Morningstar Farms burger crumbles that I used are no longer vegan. There are lots of other kinds that are vegan, though, including Boca.


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