by I started making this version of my Chili recipe about 10 years ago. It’s basically the same is my Chili Con Carne recipe that I’ve been making for the past 30 years….just without the ground beef. 😁
My original recipe came from a little paperback Betty Crocker cookbook that I bought when I was 19 years old, and just recently moved from Missouri to Colorado with the hopes of going to college at UCCS. I think the Chili recipe was one of the few things I made from this cookbook over the past 30 years, and the book pretty much shows that….most of the pages are perfectly intact, but the book recently split in half at the Chili recipe. 😉
My favorite thing about this recipe is that it doesn’t require a lot of special ingredients…. I almost always have cans of beans and tomatoes in the cupboard, and the necessary spices in the pantry. If I happen to have carrots or peppers on hand I’ll toss them in, but it is just as good without. It makes the perfect “easy meal“ on snowy days, and making it in a small crock pot is super quick to throw together and just as quick and easy to clean up afterwards.
Usually I will make both small crocks of Vegan Chili and Chili Con Carne at the same time… I love that it’s super easy to make both, and it gives us dinner and then several leftover lunches for the rest of the week. Usually I just make some cornbread and a salad to go along with it….
Vegan Chili
Ingredients
- ¼ Cup Chopped Onion
- 1 tsp Chopped Garlic
- ½ Cup Thin sliced carrots (Optional)
- ½ Cup Diced Red Pepper (Optional)
- 1 Tbsp Chili Powder
- 1 tsp Salt
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano Leaves
- 1 tsp Cocoa Powder
- ½- 1 tsp Red Pepper Sauce
- 1 can Can Diced Tomatoes, undrained (16 oz)
- 2 cans Can Red Kidney Beans, undrained (15½ oz)
Instructions
- Stir all ingredients in a small (2 qt) crock pot
- Cover an cook on low 6-8 hours, or high 3-4 hours.
