Crockpots… They are fantastic. This is the best way to enjoy dinner; do the work early, and then later it will feel like someone else made dinner for you.
If you’re a vegetarian, you may find that some recipes in slow cookers tend to end up a bit mushy – as the vegges get overdone.
Some recipes work really well though. And this is one of them. Here is a favorite thing to make in the slow cooker: Chili.
This is pretty easy, although there are quite a few ingredients. If it’s too complicated for your liking, you can omit almost anything in the recipe and it will still turn out fine, but after a LOT of experimenting and perfecting, this is the recipe that is most consistently delicious.
Easy Vegan Crock Pot Chili
Ingredients
- 1/2 cup TVP granules
- 1/4 cup lentils
- Olive oil for sautéing
- 2 small onions, chopped/diced
- 2 cloves of garlic, chopped/minced
- 1 bell pepper, chopped/diced (I like green, red is good, or one of each)
- 1 can of corn, drained
- 1 can of kidney beans, drained
- 1 can of black beans, drained
- 1 large can of chili beans, not drained
- 1 can of diced tomatoes, drained
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 1 tablespoon garlic powder
- 1 tablespoon vegan Worcestershire
Instructions
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Open all the cans and drain the liquid out of all but the Chili Beans, which have some good flavor in it that we don’t want to waste. Pour the contents of all the cans into the crockpot. Add the TVP and lentils, and stir.
In a frying pan, heat a small amount of olive oil, and sauté the onions for a few minutes, then add the bell pepper, and the garlic and continue to sauté until tender. Add everything to the crock pot and stir.
Sprinkle in the seasonings, and stir everything really well. Your house already smells amazing.
Cook on high for at least 6 hours.
Serve with tortilla chips, vegan sour cream, green onions or chives.
A good companion piece to this meal is Perfect Vegan Cornbread
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