Vegan Chili (Prep. time: 1 hour stove-top, 5 hours slow-cooker.  Serves 12+) If you are not doing the meat-less thing, you can brown ground beef and stir into the chili at the end.

1 large yellow onion, diced

3 cloves garlic, diced (or run through a garlic press)

2 bell peppers diced (your choice of red, green, yellow, orange or combination)

3 Tb. chili powder

1 Tb. each oregano & basil

1 tsp. powdered mustard

½ tsp. cayenne pepper

salt, ground black pepper

1 large can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can Great Northern beans, drained and rinsed

1 large can peeled tomatoes, lightly drained.

Dump everything in the pot. If using whole tomatoes, crush with your hands, but stand back. They squirt.  Stir everything and cook in the slow cooker on high for at least 5 hours or on the stove at a simmer for at least 45 minutes until the vegetables are tender.  Add sliced avocado if you like.

Non-vegan add-ons: shredded cheeses or sour cream.

Serve with tortilla chips, crackers or bread.

Check out what I did with our recent Football Party in the conference room. I had this chili in the 7quart cooker (increase the kidney beans and tomatoes by about a can each and put in more chili powder), a Mole all meat chili was in the first two of the three-pot cooker. The pulled pork was in the 5 quart cooker and a 6 cheese/ beer sauce was in the final pot of the three-pot cooker (recipe to follow)

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News

*Oh! Next week, the second YouTube video cooking thing goes up.  Not my choice, but I hope you enjoy food being made in a company Break Room.  The first video is still online, of course, if you check the Portabella Mushroom Pizza recipe.*




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