Nothing warms you up like a hearty bowl of chili, and being plant-based no longer means skipping this traditional cold weather favorite. This slow-cooker version is as foolproof as it gets – cut everything up, add the spices and it will perform its own magic!
This recipe is good for @ 4 – 6 bowls. Improvise and add your own veggies and spices too! This one is pretty hard to mess up..
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1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon Italian seasoning or oregano
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
Combine all ingredients in slow cooker. Cook on low for 6 – 8 hours.
Vegan ~ Vegetarian ~ Gluten Free
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1 medium eggplant, diced into cubes
2 onions, diced
8 oz. sliced mushrooms
2 gloves garlic
1 red bell pepper
1 green bell pepper
1 banana pepper
3 carrots, cut into chunks
3 tomatoes,diced or 15 oz can diced tomatoes
15 oz can of black beans
15 oz can kidney beans