I have perfected our vegan chili recipe. It contains 3 different kinds of beans and full of spices. This is the great dump and go crock pot recipe for the on the go people. I use these recipes a lot because I'm always on the go with my 3 kids. Slow cooker recipes are the best during the winter when you don't feel like cooking at the end of the day. It's great to dump before you go out for the day and then come back and dinner is just ready for you.



Recipe #1 Plant Based Burritos

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Recipe #2 Plant Based/ Vegan Pumpkin Oatmeal
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Composting
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Ingredients

1 Can Fire Roasted Tomatoes 14.5 oz
6oz of Tomato Paste
1 Can of Black Beans
1 Can of Kidney Beans (light or dark)
1 Can of Pinto Beans or 14-16 oz of Tofu
1 Can of Whole Kernel Corn
1 Bell Pepper of any Color
1 Small Red Onion
2 Medium Carrots
2 Celery Sticks
2 Avocados ( For Toppings)
4 Cups of Vegetable Stock or Broth
1 Tsp of Coriander
1 Tsp of Garlic Powder
1 Tbsp of Cumin
2 Tbsp of Chili Powder
Pinch of cayenne or 1/2 tsp if you like it with a little kick
Salt and Pepper to Taste

Your choice of Crackers for dipping we choose Club

Directions

Step 1
Rinse and Drain all your beans and corn
and add them to the crock pot
Step 2
Dice up all your Carrots, Bell pepper, Red onion and add them to the crock pot
Step 3
Add your tomatoes and the 6oz of Tomato Paste to the crock pot
Step 4
Add all the spices the coriander, cumin, chili powder, salt, pepper, cayenne, garlic powder
Step 5
Add your 4 cups of vegetable stock or broth and stir everything together
Step 6
Cook on Low for 5-7 hours or until the carrots are soft. You can dump n go with cooking it on low. If you're in a jam and need to cook it quicker cook it on High for 3-4 hours.






#PLANT-BASED #CHILI #FREERECIPE

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