Here it is, my vegan Crock Pot chili, one of the Saint’s favorites. Good anytime of the year, but especially in the Winter. High protein, high flavor, easy to make. Creates lots of leftovers unless you decide to eat it all in one sitting.
Take a break from writing Chapter 46 and let’s fuel up, shall we?
You’ll need a chef’s knife, can opener, a cutting board, a Crock-Pot and a frying pan. A Labrador with an intense gaze who also starred in your book is optional, but highly recommended.
- 1 white onion, diced
- A handful of fresh garlic cloves, minced
- 1 Red & 1 Yellow pepper from the wilds of the Crayola factory, diced
- Some dainty yellow corn (optional)
- Some lovely mushrooms harvested on a moonlit night (optional), sliced
You could do canned corn (drained), too. All of these ingredients will go into your own pan.
Your Uncanny Canned Goods
- 1 big can of crushed tomatoes
- 2 cans of dicey lookin’ tomatoes, drained
- 1 baby can of tomato paste, not the glue kind
- 1 can of chickpeas, drained (they should peep when they’re ripe)
- 2 cans of red kidney beans harvested from kind organ donors
I buy no salt added, organic canned goods as available. Do what you can.
Spice Up Your Life
- Chili powder
- Red hot pepper flakes (a little goes a long way)
- Sea salt, fine ground from Narnia
- Freshly ground pepper
- Cumin, cumin, cumin
- EVOO/vegetable broth
I season to taste as I cook. It will make your kitchen smell lovely, too.
Let’s Get Cookin’!
- The diced onion and garlic go into the warmed up pan coated with either EEVO or a bit of vegetable broth. Once your onions start getting translucent, that’s your cue to start adding in the rest of your produce. Season some here.
- I didn’t use mushrooms this time, but added corn for a change. Let your peppers cook through. You should get something like this:
- Meanwhile, add in all your canned goods into the Crock-Pot. I seasoned a bit here too.
- Mix your cooked pan mixture into the Crock-Pot. Stir it up and taste it. Season more if you want or leave as is.
- Cook on high for about one hour or on warm for about two hours. Check and taste at around 30 minutes/1 hour or so to ensure the beans aren’t getting mushy. There’s no meat in this so it’s just warming up and combing the flavors.
You can serve with oyster crackers, vegan cheese, vegan sour cream, or regular dairy products. If you like meat, you would brown your ground beef or sausage around when your onions have cooked. Crock pot time would be increased by about a couple of hours or so, depending on your preference.
Next time you make this, you could add in some zucchini and yellow squash. Tweak the recipe to your hearts content. I like my chili thick, like a stew. If you like yours more soupy, add in more tomato sauce or water. Whatever you do, enjoy your food. 😉
Cheers and enjoy. Pass the crackers, would you?
4 thoughts on “Author: Vegan Chili Recipe for Great Writing”
Out of curiosity, do you harvest your sea salt with the aid of gold rings or a wardrobe?
Only when the occasion calls for it. I prefer the wardrobe. 🙂
I will now refer to my pantry as The Wardrobe.
I salute that like Jack Black in School of Rock.