Veggie
Rob's Vegan Chili
Thanks to Kathy from Kathy's Kitchen for this veggie recipe!!
- olive oil
-
1 large yellow onions -- diced (1 to 2)
-
2 cloves garlic -- minced
-
1 red pepper -- diced fairly large
-
1 green pepper -- diced fairly large
-
2 cans crushed tomatoes -- (28 oz.)
-
1 tablespoon cumin
-
1 tsp cayenne (or to your taste)
-
1 pkg.frozen corn
-
2 cans black beans (or any other kind of beans you like - chickpeas work well -- too)
-
1 cup picante sauce (Shotgun Willie's green -- (1 to 1.5) sauce -very hot- works well)
-
salt to taste
-
grated cheddar -- if desired
-
cashew nuts -- if desired
-
Saute onions in the olive oil. (I used cooking wine instead to cut out the fat).
-
Add garlic a bit later. After onion and garlic are have
turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.
-
Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the
onion mixture.
-
Cook on low about 10 hours.
-
Serve with grated cheddar and cashew nuts, if desired.
Note:
I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the
sizes above depending on the size of your crockpot.
Exported from MasterCook
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