From The Crock – Vegan Chili

Vegan Chili

There is nothing better than a warm bowl of chili to take the chill off. This recipe is quick and easy and the smell of marinating chili ingredients will bring a sense of comfort to any home.


What you need:

– 1 crock pot with a high and low cooking temperature.

– 3 cans low sodium cans of beans. I use kidney, and pinto beans drained and rinsed.

– 1 onion chopped finely

– 1 6 oz can of organic tomato paste

– 1 cup of organic frozen corn

– 1 cup plum tomatoes

– 1 cup of veggie stock ( I always us low sodium) That does not mean there is no sodium. You will be amazed how much sodium is in standard products.

– 4 tablespoons of Chili powder

– 1 tablespoon of Cumin

– 2 cups of water

Put all ingredients into crock pot, turn knob to high and then go about your daily business. It is always a good idea to check back every now and then, to stir the pot. Different brand crock pots cook differently, so you may have to adjust your cooking times. In my pot, four to six hours of simmering brings out the best flavor.

Author: higherthanmostonyoga

Kenny is a writer and avid yoga practitioner. His background includes a masters degree in sports/exercise psychology, national certifications in strength and conditioning, holistic nutrition, martial arts, and yoga. Kenny is member of the National Conditioning and Strength Coaches Association (NSCA) and is a graduate of the Institute of Integrative Nutrition in New York City, Bowie State University and Argosy University. He along with his wife own Bull Dawg Athletic Training and Physical Therapy in Arlington, Virginia.

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