Wednesday, February 8, 2012

Vegan Chili Beans

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

Oh yeah! 


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.

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