Slow.Cookin.Chili.

The temperature drops below 105 and I decide it's Chili time! With school in session, I am happy to make anything that lends itself to a slow cooker.   Also, Greg pretty much lives for the stuff, so it's automatic praise from the hubby.  He has officially had 3 bowls in the last two hours.

So over the years of experimenting with different chili recipes, I basically just threw them all together in my head and created my own. It happens to be vegan, and every meat eater that's tried it loves it just the same! I had to sub my favorite bean combinations today for what was in the cabinet and it turned out delicious, but I still favor my original recipe.  So here it is my friends! I am considering entering it in the neighborhood chili cookoff!

Slow Cooker Vegetarian Chili

HINT: Good spices are VERY important.  I have never had much luck with store bought chili powder, it always seems too spicy.  I like to use mild chili powder from our local spice store.  You get more chili flavor without so much heat. I go to the local Spice Merchant for all of ours.

Save yourself some time in the morning by chopping your onion and green pepper before bed.


Ingredients
    1 tablespoon olive oil
    1 medium onion, diced
    1 medium green bell pepper, diced
    1 clove garlic, minced
    1 (14-ounce) can red beans drained and rinsed
    1 (14-ounce) can red kidney beans drained and rinsed
    1 (14-ounce) can pinto beans drained and rinsed
    1 (14-ounce) can crushed tomatoes, no salt added
    1 (14-ounce) can tomato sauce (no salt added)
    8 ounces vegan ground burger (e.g., Boca meatless grounds)
    1 to 1-1/2 tablespoons MILD chili powder
    1 tablespoon cocoa powder
    1 tablespoon molasses
    1 teaspoon ground cumin
    salt, to taste
(salt is to taste becuase I buy ALL my beans and ALL my tomatoes and such with no salt added) If you use salted stuff it is likely that you will not need any additional salt)
Directions:

1. In a pan, heat olive oil in a pan over medium heat. Add onions and bell pepper; saute until onions are translucent.  Add garlic; saute for 1 minute.

2. In a slow cooker, add remaining ingredients (red beans, red kidney beans, pinto beans, crushed tomatoes, tomato sauce, vegan ground burger, chili powder, cocoa powder, molasses, cumin, and salt), then onions-pepper mixture.

3. Cook on low for 6 to 8 hours.

Serve with crackers, fritos, daiya vegan cheese, or whatever else your heart desires.