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Thursday, February 4, 2016

Crockpot vegan Chilli

4 cups black beans
4 cups diced tomatoes with juice
1 medium onion, chopped
1 green pepper, chopped
2 cups Lentil and Rice Ground Beef Substitute
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon (1 cube) chipotle pepper seasoning (optional, for extra heat)
Grease or spray a 4-quart crock. Add all ingredients to crock. I chose to leave the “beef” frozen on top so it doesn’t get mushy. I also mix all the spices together before-hand and pour them over the “beef.”
Cook on LOW for 8-10 hours (recommended) or HIGH for 4-6 hours. Serve immediately or refrigerate overnight, reheat and serve.

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