3 Meat, 3 Bean & 3 Pepper Vegan Chili for the Slow Cooker

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

I’m not gonna lie – I haven’t posted in a while because I have been living – almost exclusively – on my Easy Crispy Oven Baked French Fries – seen above. They are crispy & yummy & nearly guiltless. Still – I had to bring some vegan food to a BBQ this weekend so I made a fuckton of vegan chili – THIS chili – 3 Meat, 3 Bean & 3 Pepper Vegan Chili for the Slow Cooker. It makes enough to fill a 7-quart Crockpot – which can feed a LOT of people (ten or more). I brought some to the BBQ & used some for work lunches & froze some. The ingredients are actually pretty random & very forgiving so – feel free to reduce the overall recipe or to tweak the ingredients.

I used Beyond Meat Feisty crumbles,

Tofurky Chick’n & Apple sausages (which my meat-eating friend kept plucking out of the recipe & eating – shocked at how good it was),

and whatever brand of soyrizo (meatless chorizo) they had at my supermarket. Trader Joe’s usually carries soyrizo. You can use whatever combo sounds good to you.

My bean to bean to bean ratio is simply the result of what I had around. Dividing the quantities more evenly might be nice but once it is chili – a bean is a bean is a bean. No?

My peppers were both red & green bell peppers, jalapeno peppers & chipotle peppers. You can mix this up or change it to suit your tolerance for heat.

I also topped mine with this new brand of vegan cheese I found. It melts into the chili nicely & tastes great.

3 Meat, 3 Bean & 3 Pepper Vegan Chili for the Slow Cooker

Feeds a small community

INGREDIENTS

1 lb dry white beans (soaked overnight or quick-soaked)

1 (15 oz) can of black beans – drained or not – doesn’t really matter

2 (15 oz) cans of pinto beans – drained or not – doesn’t really matter

2 (9 oz) bags of Beyond Meat beefless crumbles

2 Tofurky (or other brand) sausages – flavor of your choice – cut into bite-sized pieces

2 soyrizo sausages – squeezed out of their casings

1 (4 oz) can of green chilies

1 (10 oz) can Rotel (or other diced tomato)

1 red bell pepper (seeded & chopped)

1 green bell pepper (seeded & chopped)

1-4 chipotle peppers (I used 4) in adobo – chopped

1 small onion – chopped

3 Roma (or other small) tomatoes – chopped

1-3 jalapeno peppers (I used 3) – seeded (or not – if you like heat) and diced

4 garlic cloves – minced

1/2 cup cilantro – chopped

1/3 cup your favorite BBQ sauce

2 TBS vegan Worcestershire sauce (optional)

3 cups (or more) vegetable stock

2 TBS fresh oregano (chopped) or 2 TBS dry oregano

1 TBS cumin

S&P

GARNISH OPTIONS – scallions, vegan cheese, vegan sour cream, cilantro, onions, hot sauce, sliced avocado, cooked rice

DIRECTIONS

I seared the sausage just to give it grill marks. Totally unnecessary.

Basically – put everything into the slow cooker & leave it on high for 4 or more hours. If – it is looking too watery, take the lid off & cook on high until it gets to where you want it. If it gets too thin – add some vegetable stock or water. I like to let mine sit on low all day (after 4 hours of being on high), warm overnight & then high the next day to heat it for eating but this is totally not necessary. Four hours on high & this shit should be good to go. Season to taste & serve with the garnish of your choice!