Chilli meets Veganism

02 Oct 2011 5 Comments

by Halal Meets The World Of Cooking in RECIPES Tags: Bell pepper, Chile powder, Chili pepper, Common bean, Cook, Ounce, Red onion, Tablespoon, vegan, Veganism

Ingredients

• 1 (12 ounce) package vegetarian/vegan  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 chilli  and cook 1 more hour.