Mexican

vegan slow cooker chili is for Soup.

vegan slow cooker chili takes 10 minutes to prepare.

vegan slow cooker chili takes 480 minutes to cook.

vegan slow cooker chili makes 8 servings.

The ingredients for vegan slow cooker chili are:

1 tbsp olive oil
1 large onion
1 large green pepper (whatever color is your fave)

2 cans whole peeled tomatoes
2 cans red kidney beans (or black or a mix of the 2)
1 can whole kernel corn
2 tbsp ground cumin
2 tbsp ground corriander seed
6 cloves garlic
splash of worchestershire sauce
small handful fresh cilantro
2 cups chicken stock
3 boneless skinless chicken breasts
1 tsp paprika
1 chili pepper (any kind you like)

glass of red wine (or beer)
2 bay leaves

Here is how you make vegan slow cooker chili:

chop all fresh ingredients. Heat oil in a pot and sautee the onion till it starts to sweat and get a little soft. Add the chicken. When the chicken starts to turn white, add all remaining ingredients, except for the fresh cilantro. Bring to a boil and then reduce heat to a simmer. Simmer for 30-45 minutes or until a bit thickened. This will also help your chicken get tender. If you have a cast iron pot make it in this. It really improves the flavor. This recipe can easily be made vegetarian/vegan by ommiting the chicken and stock, and using vegetable stock instead, and adding more veggies like zucchini, carrots or celery. I do this often. It is super healthy for you and very filling. (It also lowers the calorie intake which means I can have 2nds....or even 3rds) This also freezes well. Oh, and it helps to rinse the kidney beans to cut out a lot of the salt and doesn't make you as, um, gassy. Enjoy.Serving Size:?8 large servings, enough for a meal each

The nutritional information for vegan slow cooker chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 170.8

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 561.6 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 10.8 g
• Protein: 9.2 g

vegan slow cooker chili is Mexican cuisine.