YIELDS
8-10 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Cup Soaked pinto beans
- 1 Cup Soaked black eyed peas
- 1 Whole Red onion
- 2 Whole Red bell peppers
- 2 Whole Jalapenos
- 1 Package White mushrooms
- 3 Stalks Celery
- 7 Garlic cloves
- 4 Whole Tomatoes
- 1 package Vegan meat crumbles
- 2 Teaspoons Garlic powder
- 2 Tablespoons Salt and pepper
- 3 Teaspoons Sage
- 1 1/2 Tablespoons Chili powder
- 3 Tablespoons Cumin
- 2 Tablespoons Paprika
- 1 Teaspoon Cayenne
- 2 Tablespoons Oregano
- 1/2 Teaspoon Jalapeno powder
- 1 Tablespoon Nutritional yeast
- 2 Tablespoon Lemon juice
- 1 Tablespoon Lime juice
- 1 Tablespoon Balsamic vinegar
- 1 Jar Sun dried tomatoes
- 2 Teaspoons Olive oil
- 1 Cup Soaked pinto beans
- 1 Cup Soaked black eyed peas
- 1 Whole Red onion
- 2 Whole Red bell peppers
- 2 Whole Jalapenos
- 1 Package White mushrooms
- 3 Stalks Celery
- 7 Garlic cloves
- 4 Whole Tomatoes
- 1 package Vegan meat crumbles
- 2 Teaspoons Garlic powder
- 2 Tablespoons Salt and pepper
- 3 Teaspoons Sage
- 1 1/2 Tablespoons Chili powder
- 3 Tablespoons Cumin
- 2 Tablespoons Paprika
- 1 Teaspoon Cayenne
- 2 Tablespoons Oregano
- 1/2 Teaspoon Jalapeno powder
- 1 Tablespoon Nutritional yeast
- 2 Tablespoons Lemon juice
- 1 Tablespoon Lime juice
- 1 Tablespoon Balsamic vinegar
- 1 Jar Sun dried tomatoes
- 2 Teaspoons Olive oil
Directions
1. I began by cooking the vegan meat crumbles separately in its own pan and then stored it in the refrigerator until the next morning. I recommend doing this to ensure the crumbles don’t get overcooked in the slow cooker all night. Just add them to the pot the next morning.
2. Next, you will want to dice the onion and garlic and throw it in a large pot on medium heat with a little olive oil
3. Then, dice up the red bell peppers, celery, jalapenos, and mushrooms and throw those into the pot.
4. Now you will want to add the list of spices, herbs, salt, and pepper, including the lemon and lime juice and the balsamic vinegar.
5. While this cooks down, I suggest processing the tomatoes and sun-dried tomatoes to get the best consistency for your chili.
6. Throw this into the pot and let this all cook together for about ten minutes.
7. Drain out the water from your beans and throw them into the slow cooker along with everything that has been cooking in the pot.
8. Leave the slow cooker on low all night, and you will wake up to a glorious smelling chili in the morning!
No-Bake Vegan Chocolate Peanut Butter Bars
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Photo: Lindsey Blakley
