Chili

Veggie

Rob's Vegan Chili

Rob's Vegan Chili

Thanks to Kathy from Kathy's Kitchen for this veggie recipe!!

olive oil

1 large yellow onions -- diced (1 to 2)

2 cloves garlic -- minced

1 red pepper -- diced fairly large

1 green pepper -- diced fairly large

2 cans crushed tomatoes -- (28 oz.)

1 tablespoon cumin

1 tsp cayenne (or to your taste)

1 pkg.frozen corn

2 cans black beans (or any other kind of beans you like - chickpeas work well -- too)

1 cup picante sauce (Shotgun Willie's green -- (1 to 1.5) sauce -very hot- works well)

salt to taste

grated cheddar -- if desired

cashew nuts -- if desired

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. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture.

Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

Note:
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.

Exported from MasterCook

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