Simple Vegan Chili

vegan, vegetarian, healthy eating, food, chili, simple food, cozy, comfort food, vegetables, kitchen, simple functional grace-filled living, simple functional grace-filled news, katina horton, food photography
vegan, vegetarian, healthy eating, food, chili, simple food, cozy, comfort food, vegetables, kitchen, simple functional grace-filled living, simple functional grace-filled news, katina horton, food photography

Photo by Katina Horton

Ingredients

  • 1 small bag of corn
  • 3 cans of low-sodium black beans
  • 3 cans of low-sodium Dark Red Kidney Beans
  • 1 1/2 cans of Diced tomatoes with onions, celery, and green peppers
  • 3/4 cup of quinoa
  • 3 cups of water
  • 1 tablespoon of minced garlic
  • 3 tablespoons of onion powder, garlic powder, parsley, turmeric, ginger powder, curry, and cumin
  • 5 tablespoons of chili powder
  • 1/2 cup of avocado oil

Directions

  • Dump all of the above ingredients into your slow cooker and let it cook for 4 hours on high.  If you don’t have a slow cooker, you can put it into a big pot, and it should all be ready within 1 hour.  
  • Enjoy!!

****** I don’t use salt, so if you taste it, and it seems like something is missing, more onion powder always does the trick.

Mexican Crumble Chili

Background to the Chili Story

Last week, I went on an adventure of trying to figure out what meals to make with the ingredients that were left.  You know that it’s time to go grocery shopping soon when you start getting really creative.  Either that, you’re feeling adventurous, or you’re bored.  One of the three.  What I ended up doing was making my own version of chili.  It turned out pretty good.  Last night, I decided to make it again since I had leftover ingredients.  My son actually gave me a thumbs up.  If he doesn’t like how something tastes, trust me, he isn’t scared to speak his mind in that area.

Racing to Get Out

It’s funny because I heated up a bowl of chili.  Then, I decided that I would take a walk for some fresh air, and also drop three books off at the Train Station library while I was at it.  Right before leaving out, I went upstairs to grab something.  That’s when my son asked, “What are you eating down there?”  And to which I replied, “A chili concoction that I made.  Do you want some? Of course, the answer was yes.  I had to quick heat him up some because it was starting to get dark outside, and then rush to take a quick fifteen minute walk and head on.  If you are feeling adventurous, how about giving it a try.  Drop a line below to let me know how yours turned out.  Here is the simple recipe:

Activity:  Making Mexican Crumble Chili

Mexican crumble chili

Total Prepping and Cooking Time: 30 minutes

Ingredients:

2 teaspoons of garlic powder

2 teaspoons of onion powder

2 teaspoons of turmeric

2 teaspoons of cumin

2 teaspoons of italian seasoning

3 teaspoons of chili powder

2 teaspoons parsley

1 cup of tomato juice

1 pack of Lightlife Vegan Mexican SmartGround Crumble

3 cans of black-eyed peas

3 cups of vegetable broth (for vegan) or chicken broth (non-vegan)

1 cup of water

1 cup of cheese

Directions:

Dump all of the above ingredients into a pot and heat up for 30 minutes.

Garnish with cheese on top.

Optional to crunch in crackers while you’re at it.

vegan chili, healthy eating, healthy recipes
Mexican Crumble Chili

 

Have a blessed night!

Katina