As a parents we are always busy, running from one obstacle to
another.  Whether you are a stay-at-home
dad, an executive mom, or a homeschooling parent; we just cannot keep up with
all the demands and delights of parenthood, not to mention cook a decent
meal.  So in an effort to provide my
growing children with a healthy diet and appetizing food, I began to embrace my
crockpot.  In effort to live up to my
dreams of feeding my family a clean cuisine in the shortest amount of time
possible I came up with this vegan recipe. 
We couldn’t get enough of it, and I made extra so there was enough left over
for lunch for a couple days too.  If you
are using dried beans instead of canned remember to soak them 24 hours in
advance.  Dried beans are cheaper with
less salt, chemicals and preservatives than canned beans.

Vegan Crockpot Chili

Preparation time: 15 minutes

Servings: 10-12


2 tablespoons extra virgin olive oil

1 medium onion chopped

4 cloves of garlic minced

1 tablespoon ground cumin

1 teaspoon flaked basil

½ teaspoon ground black pepper

2 cups of dry kidney beans soaked overnight or 2 cans of
organic PBA free kidney beans.

2 fifteen ounce cans low sodium tomato sauce

1 cup red or orange sweet peppers chopped (red or orange so
the family will not know they are there)


Put olive oil in a skillet and sauté onions,
garlic, cumin, basil and black pepper until onion start to lightly brown.

In your crockpot, put the beans in first, then
the tomato sauce and onion mixture then combine.  Finally put the peppers on top.  Cover the crockpot and turn to low if you
want it to be ready in 8 hours or more. 
Set to crockpot to high if you want it done in 4 hours.

Once it is done, stir in the peppers and serve
with a side of rice or crusted bread. 
Most importantly, add a salad or some roasted vegetables as a healthy


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