Reader Shares Easy Vegan Chili Recipe

This recipe sounds nice and easy to make during a busy weeknight.  Give it a try and let us know how you like it.  


Submitted by Michele Baker

‎1 small onion, (chopped in the food processor…I don’t like big chunks!) 2 large garlic cloves, 1 tsp. chili powder, 1 tsp. oregano, pinch of cumin, 1/2 tsp. salt (or thereabouts, I just sprinkled it in), 1/4 tsp. pepper (again, just sprinkled in), 1-15 oz. can of organic kidney beans, 1-15 oz. can of organic black beans, 1-15 oz. can cannellini beans (beans all rinsed), 2-14 1/2 oz. cans of peeled, diced tomatoes (chopped further in the food processor…I didn’t have organic tomatoes), 32 oz. organic vegetable broth. I poured olive oil on the bottom of the crock pot and threw the onion and garlic in. Then added the tomatoes and everything else. Oh, and to get the kids to eat it, I added about two cups of cooked multigrain elbow macaroni about 30 minutes before serving. You can cook on low for 3-4 hours, or to speed up the process, I cooked on low for about 1 hour and on high for about 1 1/2 hours and it was done. 


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