Vegan Chili Con Carne Recipe
- 1/2 cup dried black beans
- 1/2 cup dried pinto beans
- 1/2 cup dried navy beans
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 1/2 a green or red bell pepper, chopped
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 1/2 teaspoons paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon dried oregano
- A pinch of cayenne
- 1/2 cup uncooked lentils (black, brown, or crimson are all fine here, just not red)
- 1 cup dried, beef-style TVP granules
- 1 (6-ounce) can salt-free tomato paste
- 1 teaspoon salt (or to taste)
- Freshly ground black pepper
- Combine the black beans, pinto beans, and navy beans in a mixing bowl.
- Rinse and drain the beans, then cover with a generous amount of water.
- Let the beans soak for several hours or overnight.
- Heat the olive oil in a skillet over medium-high heat.
- When the oil is hot, add the onion and bell pepper and saute until the onion is translucent and soft, about 5 minutes.
- Add the garlic, cumin, paprika, thyme, sage, oregano, and cayenne and saute, stirring constantly, for another 2 minutes, or until the garlic is soft and the spices are fragrant.
- Scrape the onion and spice mixture into the insert of a medium-size (2.5 to 3 quarts) slow cooker.
- Drain the dry beans and add them to the slow cooker along with the lentils, , and tomato paste.
- Add 5 cups of boiling water and stir until everything is combined and there are no lumps of tomato paste.
- Cover the slow cooker and cook on high for 5 hours or on low for 8 hours, until the beans are tender.
- If you are around, give the chili a stir or two during the day to ensure even cooking.
- When the chili is done, stir in the salt and pepper to taste and serve hot.
black beans, pinto beans, beans, extra virgin olive oil, onion, bell pepper, garlic, ground cumin, paprika, thyme, sage, oregano, cayenne, black, granules, salt, salt, freshly ground black pepper
Taken from www.chowhound.com/recipes/vegan-chili-con-carne-13486 (may not work)