In a previous message I offered to provide my vegan chili
recipe. I had a number of requests for
it, so here it is. Whenever possible I
use all organic ingredients and fresh produce.
All ingredients can be added at once and left to cook until done, but I
like to do mine in stages so the veggies don’t get mushy. Recipe will produce 4 quarts chili,
excellent with cornbread (see my next post)
Prep time: 30 minutes, Cook time: about 7 ½ hours
Vegan Crockpot Chili
combine in crock pot:
1c dried kidney beans, soaked
overnight
or 1 large can
kidney beans
3 – 4 vegetable boullion cubes
2 – 3 tbsp chili powder
1 tbsp cumin
1 tbsp minced onion (for flavor –
can use raw hot onion but it will get mushy)
garlic powder to taste, or 1 - 3 cloves
minced
black pepper to taste
salt to taste (remember the
boullion is already salty)
water, enough to cover beans plus
at least 1 inch
cook on high until beans are half soft – about 3 ½ - 4
hours,
stir occasionally, add water if beans are getting thick
when beans are half soft, add following ingredients:
1c pearled barley
1 large
carrot chopped
1 – 2
stalks celery chopped
1c green
beans snapped
1c sweet
corn
½ - 1 small sweet onion chopped,
preferably Vidalia (this onion is for
texture as much as flavor)
1 medium to
large red potato, cubed
water,
enough to cover mixture plus some extra
cook on high until boils again, probably 1 hour
once boiling, turn down to low, cook until veggies just
soft, about another 2 hours , stir
occasionally
watch water level –
add as necessary
Add 1 – 2 small or 1 medium fresh chopped tomato (can add
zucchini slices if there is room.) Return to high heat for about 20 minutes –
ready to serve when tomato gets just soft but not mushy.
Chili will stay hot in pot for 1 – 1 ½, maybe 2 hours. If not serving right away, I recommend
turning pot off after adding tomato/zucchini – they will cook quite well with
just the heat of the chili.
(for those not familiar with soaking beans: they need to soak at least 8 hrs – I soak
mine about 12 – 16 hrs. Put dried beans
in at least a 2 quart stainless steel or glass bowl, cover with water to 1 – 1
½ inches above beans. After 3 – 4
hours, drain beans and rinse under running water, then soak again at least
another 4 – 5 hours. Drain and rinse
again before cooking. soaked beans can
be drained and rinsed then kept in the refrigerator until needed for cooking,
maximum 8 – 12 hours.)