Slow Cooker Chili
vegan ~ dairy-free ~ gluten-free

Serves: 8-12
Total Time: 8 hours plus 15 minutes (prep time)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Hearty!
This chili recipe is hearty and so satisfying. I have made several variations of chili con carne in the past – here’s another recipe found here. But this reinterpretation has such a wonderful smokiness. The ground veggie crumbles in this recipe are optional but it definitely adds to the heartiness of the Chili. I love the basic ingredients and cooking in a slow cooker/crockpot…c’mon. So easy – just add the ingredients, set it on high and go about your day. I love making chili and this recipe is so good. The flavors just meld together all day in the slow cooker. It is ideal when you have busy days ahead too, because it is the perfect dinner to re-heat. This tasty make ahead – is also great for lunch and dinner. You can also portion off the chili and freeze it too. This recipe would go perfectly with vegan cornbread – check out my recipe! I made this recipe a few days ago, but so glad that on the last day for our leftovers (today), we had this snow system come through in the morning – this chili was the perfect dinner for this snowy, chilly day. Enjoy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 (13oz package) Gardein Crumbles, optional
2 Tbsp Soy Sauce
1 Tbsp Liquid Smoke
2 (15oz can) Pinto Beans, drained/rinsed
2 (15oz can) Black Beans, drained/rinsed
2 (15oz can) Great Northern Beans, drained/rinsed  
1 Poblano Pepper, chopped finely
2 Jalapeño Peppers, chopped finely
1 Sweet Onion, chopped (medium/large)
7 Garlic Cloves, minced
1 (14.5oz can) Petite Diced Tomatoes
1 (16oz/1lb) Frozen Corn
1/4 Tsp Cayenne Pepper
2 Tbsp Chili Powder
1 Tbsp Cumin
1 Tbsp Paprika
1 to 2 Cups Water, adjust to preference
Salt/Pepper to taste

Directions:
-In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles.
-Drain and rinse the beans in a colander or mesh strainer and set aside.
-Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish.
-Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine.
-Cover and begin cooking in the crockpot over high heat.
-After about two-three hours, add the remaining onions/peppers, all the seasonings, and water.
-In a couple of hours, add salt/pepper or adjust seasoning to taste.
Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.  

Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.