Crock Pot Chili
Let’s imagine you are a rebel soldier on the ice planet Hoth deployed along the front line. Your commander has just ordered you to help slow down the imperial AT-AT walkers long enough for General Rieekan and Princess Leia to fire their Ion Cannon. Armed with nothing more than a puny laser rifle, you are now the rear guard charged with preserving the rebel alliance. Sure Rouge Squadron might entangle a few of them with their towing cables, but you must bear the brunt of the attack. It is a daunting task for sure. You are cold and most likely won’t make it; however, it is your job. You volunteered, and as your feet freeze in your ice trench, you grit your teeth, take careful aim and hope for the best.
What does this have to do with vegan cooking? Well, nothing actually. I am just geeking out in anticipation of the new Star Wars movie due to be released this December. Still, a reference to The Empire Strikes Back (best of the original three IMHO) seemed appropriate with the weather turning colder and the holidays on the horizon. The holidays can be a lot like an AT-AT walker slowly lumbering towards your ice trench. You can’t stop it from coming. You can only hope to slow it down long enough for the transports to safely escape.
Lucky for you, my latest vegan recipe for VEGAN COCKPOT CHILI will provide far better support than a laser rifle and a few snow speeders. This recipe will keep those feet nice and warm in the snow trench. And since this dish costs less than $10.00 with the ability to feed a battalion of rebel soldiers, you will have enough money left over to invest in several Ion Cannons. So head into the kitchen and get cooking…once we are past the Star Destroyers, we will meet up at the rendezvous point. Good Luck.
Ingredients
- 14.5 oz Can of Pinto Beans
- 14.5 oz Can of White Kidney Beans
- 14.5 oz Can of Light Red Kidney Beans
- 14.5 oz Can of Dark Red Kidney Beans
- 28 oz Can of Diced Tomatoes
- 14.5 oz Can of Tomato Sauce
- 2 Tsp Onion Powder
- 2 Tsp Garlic Powder
- 2 Tbs Chili Powder
- 1/2 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tsp Dried Oregano
- 1 Tsp Smoked Paprika
- 1 Cup Water
- 12 oz Faux Beef Crumbles (optional)
- Salt and Pepper to your taste
- Faux Sour Cream to finish (optional)
Instructions
First, I have to say that the inspiration and basic cooking guidelines for this recipe came from Debbie in Florida on Food.com. Her recipe for Debbie's Crock Pot Chili got me to thinking about an similar easy vegan recipe for chili. So here it goes...
Rinse and drain your beans. Add them to the crock pot. Using an immaculately clean hand, squish (yes that is a technical cooking term) up a couple handfuls of beans. These squished beans will help thicken the chili during cooking. Now add in the rest of the ingredients up to the beef crumbles, Stir to combine all the ingredients.
Place the lid on your crock pot and set to low heat for 8 hours. Now walk away and go fix your snow speeder. Come back in 7 hours and add in your crumbles if you are going to use them. In an hour, the chili will be done and ready to serve with a dollop of sour cream, chopped onions, shredded cheez, and a side of cornbread. That is all there is to it. Soooo easy.
https://www.grassfedcarnivore.com/crock-pot-chili/Enjoy the chili while the transports are safely evacuated off Hoth. But don’t get too cozy, you still have imperial forces to handle. Keep warm, aim straight, and good luck…you are gonna need it with what looms on the horizon. May the force be with you. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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