Tuesday, January 17, 2012

Vegan Chili Recipe

Vegan Chili Recipe - Crock Pot

1 Can Black Beans rinsed
1 Can Chili Beans rinsed
2 Medium Carrots - Diced
2 Small Red Potatoes - Diced  
1 Sweet Red or Orange Bell Pepper - Diced
1 Green Bell Pepper - Diced
1 Medium Onion - Diced
1 Large Can crushed tomatoes - with liquid
½ Cup Jalapenos - chopped - more or less depending on heat
7 Cloves garlic - diced
1 Quart Vegetable Stock
⅔ Cup Dry Red Wine
2 Tbs Chili Powder (to taste)
2 Tsp Cumin (to taste)
Hotsauce (to taste)
4 Bay Leaves Fresh
¼ Cup Quinoa - Rinsed
1 Package Boca Meat Substitute Crumbles
Olive Oil
  1. Lightly fry in olive oil until just tender the carrots, potatoes, peppers, onion and 4 cloves of garlic.
  2. Combine all ingredients (except meat substitute crumbles & quinoa) in crockpot.
  3. Salt & pepper to taste.
  4. Cook on High for 4 hours.
  5. Cook on Low for 4 hours.
  6. Pan fry meat substitute crumbles with olive oil & remaining garlic until heated through. Add to crock pot with quinoa. Should be liquid in chili at this point, for the quinoa.
  7. Return to High for 1 hour.
  8. Stir throughly. Cook on warm for 2 hours undisturbed. Longer the better.

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