The Dreaming Big Chili
It's official I lost my first chili cook off. It's true, I was the only one who voted for my chili and my husband. However, my chili was fantastic for veggie and vegan foodies alike.
- Preparing Time: 15 minutes
- Total Time: 7 hours
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 tablespoons chili powder
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 medium onion
- 1 tablespoon brown sugar
- 8 oz can tomato sauce
- 2 cloves of garlic. ( i used the frozen cubes from trader j
- 15.5 oz can chick peas
- 15.25 oz can black beans reduced sodium
- (2) 14.5 oz can diced tomatoes seasoned with sea s
- (2) 14.5 oz can diced tomatoes no salt added
- 10 oz can mild diced tomatoes & green chilies
- 15.5 oz light red kidney beans
- Carbohydrate 162.349199397858 g
- Cholesterol 0 mg
- Fat 7.6614361769896 g
- Fiber 37.7985202429467 g
- Protein 45.3591012592493 g
- Saturated Fat 1.14148540074366 g
- Serving Size 1 1 Recipe (1008g)
- Sodium 3301.08268459566 mg
- Sugar 124.550679154911 g
- Trans Fat 0.991670270973337 g
- Calories 866 calories
Start by sauteing onion and garlic in the olive oil in your non stick skillet. While that is sauteing combined all other ingredients in slow cooker. Add the translucent onion and garlic from skillet. Cook on low at least 6 hours the more the better. Serving Suggestions- Okay so take a healthy thing and add some unhealthy things to it. I served this over corn chips, sprinkled with some cheese and a little sour cream. Being that I am not 100% vegan yet, this was a great way to eat the the chili. I am going to try it with vegan cheese next time that's a promise.
