Get-Up-N-Go Chili (Vegan) |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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I make this when I'm feeling run down-it's chock-full of potassium, vitamin C and protein. Increasing or decreasing the spice level is easy-use a hotter or milder chili powder, more or less jalapeno, different varietals of bell pepper. Freezes well. Ingredients:
1 medium onion, chopped |
1 -2 jalapeno pepper, cored, seeded and minced fine |
1 1/2 tablespoons olive oil |
2 (14 1/2 ounce) cans diced tomatoes |
1 (15 ounce) can black beans or 1 (15 ounce) can kidney beans, drained and rinsed |
1 (11 ounce) can corn, drained |
1/4 cup brown rice, uncooked |
1/4 cup lentils, uncooked |
1 large bell pepper, chopped (use green for spicier chili, red for mellower, yellow for a touch of sweetness) |
4 -6 garlic cloves, minced or pressed |
1 1/2 tablespoons chili powder |
2 teaspoons cumin |
2 cups vegetable broth |
1 cup dark beer (stout or porter, several available brands are vegan. guinness is not.) or 1 cup tomato juice |
3 tablespoons fresh cilantro, chopped |
1 tablespoon real maple syrup |
2 teaspoons salt |
1/3 cup textured vegetable protein |
Directions:
1. Heat oil in frying pan, add onion and jalapeno. Saute until onion is almost transparent, add garlic and saute one minute more. Remove from heat.
2. Combine all ingredients EXCEPT TVP in crock pot. Stir well.
3. Cook on low heat 6-8 hours or medium/high 4-6 hours.
4. Add TVP 15 minutes prior to serving, stir in very well.
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