Slow-Cooker Chili

I am rediscovering the joys of having a slow-cooker/crock-pot. This is a chili recipe I usually make the traditional stove-top way; sauteeing the onions and garlic, then adding in the peppers and tomatoes, preparing the tvp in advance… No more! The slow-cooker makes this recipe so much simpler. Just throw everything in the pot, let it go for a few hours, and badda-boom, badda-bing, you’ve got vegan chili! (My husband, the chef and food stylist, took this photo. I bet you can tell the difference between his photos and mine.)

Vegan Slow-Cooker Chili

Ingredients:

• 1 can kidney beans (preferably organic; if not organic, rise well first)
• 1/2 c dry tvp (or prepared; I doubt it will make much of a difference; in fact, you can leave it out and sub more beans if you don’t want a “meaty” feel to your chili)
• 1 can crushed tomatoes
• 1 tomato, chopped
• 1 red or green bell pepper, chopped
• 1 small onion, chopped
• 1 tbsp. chopped garlic
• 1 bunch cilantro, chopped
• 1 tsp. cumin
• 1 tsp. dry oregano
• 1 tsp. hot red pepper/chili flakes (or to taste, if you like your chili hotter or not-so-hot)
• 1/2 tsp. each unsweetened cocoa and cinnamon (sounds weird, but this is the secret to my ultra-top-secret chili recipe!)
• salt and pepper to taste

Throw it all in a slow cooker with water to cover about 1″-2″. I have a small slow cooker, and this about fills it up. I let it cook at least 4-6 hours on high (or overnight on low), though times can vary depending on your slow cooker. You can top it with any of the following (or just much with crackers):

• jalapeño slices
• chopped avocado
• shredded vegan cheese
• chopped fresh cilantro
• chopped red onions
• cooked corn

You could also put it over fries with vegan shredded cheese, or do the same on a vegan hot dog. Yum!

This made about 6 servings, though two adults and one four-year-old kid went through the whole pot on Christmas day. We do love our chili! Enjoy!

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