This is a vegan chili...with just the right amount of bite!
Rinse and soak beans overnight
In the morning, rinse beans again
Add to crock pot and pour in Veggie Broth and water
Chop 1 medium yellow onion
Add olive oil in saute pan...heat through
Saute onions until clear and a bit browned...
Chop or grate garlic into onions and saute another minute
Add one jar of salsa and 1 can fire roasted tomatoes with green chilies
Add smoked paprika and cumin
Cook on high for 2 hours and then low for 4 hours
2 cups dried navy beans
2 cups dried pinto beans (I used Orca Beans which have a slight Black Eyed Pea flavor)
Soak in water (1 inch above the beans) overnight. Before cooking, rinse beans again.
1 box (32 oz) Veggie Broth
3 cups Water
1 small can Fire Roasted Tomatoes w/ green peppers
1 jar Salsa
2 Tbs. Olive Oil
1 medium Yellow Onion, diced
2 cloves Garlic, chopped or grated
1 palm-full Smoked Paprika (I get mine at Costco)
1 Tbs. Cumin
Salt and Pepper to taste
Place soaked, drained, rinsed, beans in crock pot and add water and veggie broth. Saute onions in olive oil over medium high heat until transparent, add garlic for the last minute, add to crock pot. Add tomatoes, salsa and spices to crock pot. Stir, cover and cook on high for 2 hours then turn to low for 4 hours.
Serve with your favorite corn bread or corn chips.