Cheap and Vegan Chili

chili

(Crockpot and stovetop versions)

This recipe is based on my favourite chili recipe “Chili Sensation” from Foods That    Don’t Bite Back with some tweaks from the chili I made daily at the coffee shop I used to work at.  Back in the day I would make it on the stovetop, but now I don’t have a big enough pot so I just cooked up the raw veggies and spices in a small saucepan and added them to the crockpot with the rest of the stuff.  Actually that’s pretty much the recipe so I could probably just stop here.  Okay nevermind…

Ingredients:

2 – 28 oz cans diced tomatoes
2 – 19 oz cans red kidney beans, drained and rinsed
1 – 12 oz can corn, drained
1 medium onion, diced
1 green bell pepper, diced
1 cup tvp, covered with water and soaked for a few minutes
2-3 chipotle peppers in adobo, diced
4 tbsp olive oil
4 tbsp chili powder
2 tsp salt
dash paprika
dash tumeric
dash Frank’s Red Hot sauce (optional)

Crockpot method:  Pour tomatoes, drained beans and corn into crockpot and turn on to high.  Meanwhile, put tvp in a small bowl of water to soak (I use an empty tomato can).   Heat olive oil in a small saucepan at medium heat.  Add onions and cook for three or four minutes to soften slightly, then stir in bell pepper.  Cook for two or three more minutes, then add chipotle, salt, spices and hot sauce.  Stir well and cook for another minute or two.  Use a heat-resistant spatula to scrape into crockpot.  Add TVP to crockpot. Stir thoroughly, cover, and allow to cook in crockpot on high heat for 3 to 4 hours stirring every once in a while.

Stovetop method:  Heat olive oil in a big pot over medium heat.  Add onions and cook for four or five minutes, until softened.  In the meantime, make sure you have the tomato, bean and corn cans opened, drained and ready to go.  Stir in green bell pepper and cook for several minutes, then add chipotle, salt, spices and hot sauce.  Stir well and cook for another minute or two.  Add the tomatoes, corn, beans and TVP and stir thoroughly, cover, and allow to cook over low heat for 2 to 3 hours stirring every once in a while.

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~ by AmyLL on March 9, 2013.

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