I haven’t forgotten about this recipe! So sorry for the delay you guys! I recently was asked to take a vegan or vegetarian chili to a football game. Here is what I came up with, it ended up being vegan but you can top it with any yummy toppings like cheese and sour cream (obviously it wouldn’t be vegan if you do) chives or cilantro.
Here’s the kicker…I never measure ANYTHING! Hence why I’m a terrible baker because baking requires much more precise measurements and if you don’t it will completely ruin the entire batch of whatever you’re making, I know from experience. Nonetheless there are the ingredients I dumped into my crockpot to make this delicious hearty vegan chili! And hearty it is! Don’t let the fact that it’s vegan fool you!
2 28 oz cans crushed tomatoes
1 6 oz can of tomato paste
mini sweet bell peppers
Chili powder, cumin, garlic powder, a dash of cinnamon, apple cider vinegar, salt and pepper to taste.
3 cups of water- I added about 1 cup more after it was done cooking.
Cook in crockpot on high for 4-6 hours.