Tuesday, 29 August 2017

All New Crock Pot Vegan Recipe Chilli

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Easy cheap vegan chilli. This is a meal I make for my kids when we have a busy week at work. It takes about 15 minutes to prepare (plus the hours of it sitting in the pot), minimal effort and the little vegans can help you as well. It might take a little bit longer with their help (especially when it comes to the clean up) but it will make them more likely to really enjoy the meal and more likely to eat the whole thing. This is great to serve with vegan cornbread or with some brown rice and turmeric, they say turmeric cures cancer and reduces pain and swelling.

Crock Pot Vegan Recipe Chilli


Raising vegan kids tends to make cooking an important part of family time, although this isn’t always the case. I would rather make inexpensive and healthy meals than spend extra dough on mock meats that are horrible for you. Not only do they have GMO soy, tons of salt as well as oil, but they cost more than the entire rest of the meal that I am making.

All you need is your handy dandy slow cooker, a spoon (I use a long wooden one), water, tomatoes, carrots, celery, onion, basil, oregano, salt, pepper, red bell peppers, garbanzo beans (to get you some vegan protein), red beans, kidney beans and any other Italian spices you would like to put in there.

You can buy canned beans and wash them well or you can cook the beans previously. I cook all my beans separately in large batches and freeze them and let them thaw as I need them. When making garbanzo beans, be sure to save the liquid (aquafaba) which you can save to use as a thickener for soups or for a myriad of desserts at a later date. It will keep in the fridge for a couple of days or in the freezer, you would just need to defrost it and you are good to go.

Ok so get out your crock pot and fill with a bit of water and set on low heat. Chop up your onions, garlic, tomatoes, carrots, celery and throw them into the pot. If you like it thicker you can put tomato paste in there. They have tomato pastes that are organic and sodium free, in case that sort of thing interests you. One small can should be enough for a big pot.

Wash your herbs really well, you don’t want to get a parasite, and shop them up thinly. Don’t add them to the chilli until about 20 minutes before you are ready to eat. Add the salt pepper and bell peppers and beans. They say that beans have anti nutrients but if you soak them before cooking you should be able to take out most of them.

If you like it spicy like we do in my family then you might want to add some chopped jalapenos. Be careful not to hop them and then touch your eyes. This is something you will not want to delegate to your kids because it might lead to an accident.

If your beans are already made then this should only need about 2 hours in the slow cooker but you can leave it on for longer. Throw in the herbs 20 minutes before eating.

This whole thing cost me about $5.50 and is enough for a few of us for 2 meals. Enjoy.

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