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Wednesday, November 8, 2017

Crockpot Vegan 3 bean chili

1 large yellow onion, peeled and chopped
2 red bell peppers, sliced into 1 inch cubes
1 tbsp vegetable oil
1 {14 oz} can black beans, rinsed and drained
1 {14 oz} can red kidney beans, rinsed and drained
1 {14 oz} can white kidney "cannellini" beans, rinsed and drained
1 {28 oz} can diced tomatoes, undrained
1 {6 oz} can tomato paste
2 cups vegetable stock
1 tbsp red wine vinegar
2 tsp garlic, minced
2 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano flakes
1 tsp kosher salt
1/2 tsp ground allspice
1/2 tsp cinnamon
1/4 tsp crushed red pepper flakes

Topping ideas: Corn Bread and/or Chopped Green Onions

In a skillet over medium-high heat, heat vegetable oil. Add chopped onion pieces and red bell pepper cubes. Saute until soft.
Add sauted onion and red bell peppers to a 5-quart Crock Pot {or larger}. Combine all other ingredients and stir well. Cook on Low for 6 to 8 hours. Or, High for 3 to 4 hours.
Top with corn bread, green onions or whatever you like.

shared at
WCW week
penny pinching party
your whim wednesday
whats for dinner

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