Park Ward Recipes

EGP Recipe Club
Recipes we've tried - and why we love them!

Thursday, May 17, 2012

Vegan Chili


1 onion, diced
3 cloves garlic, minced
1 red, yellow or orange pepper, diced
1 14-16 oz can black beans, drained and rinsed
1 14-16 oz can kidney beans, drained and rinsed
1 14-16 oz can chili beans with sauce
2 14.5 ounce cans, no salt diced tomatoes
1 small can tomato sauce
1/4 c salsa, mild, medium or hot
2 T & 1 tsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp tumeric
1 tsp dried basil
3 12oz package ground veggie "meat" from Trader Joes (or Yves brand)
*add water as needed  --Kitty uses 1/2 can

Add all ingredients to a slow cooker or large crock pot and mix well. heat on high for 5 hours stirring occasionally
  • top with grated cheese.
  • serve with corn bread
Kttty Tetak brought this recipe to share at recipe club. It was very yummy!