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Bold Vegan Chili


"So bold, even a meat eater wont care that it's meatless!"
Original recipe yield: 8 servings.
Prep Time:
20 Minutes
Cook Time:
4 Hours
Ready In:
4 Hours 20 Minutes
Servings:
8

INGREDIENTS:

  • 1 (12 ounce) package vegetarian burger crumbles
  • 3 (15.25 ounce) cans kidney beans
  • 1 large red onion, chopped
  • 4 stalks celery, diced
  • 2 red bell peppers, chopped
  • 4 bay leaves
  • 2 tablespoons hot chili powder
  • 3 tablespoons molasses
  • 1 cube vegetable bouillon
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon hot pepper sauce
  • salt and pepper to taste
  • 1 cup water
  • 3 tablespoons all-purpose flour
  • 1 cup hot water

DIRECTIONS:

  1. In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
  2. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.


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