Easy Crockpot Chili

This is a recipe I have been using for a couple year now and it has become my go-to for an effortless meal.

MAKES: 16 Servings (1 cup each)

INGREDIENTS:
- 2 large yellow onions, chopped
- 1 can (28 oz) organic diced tomatoes undrained (if you can find chili seasoned diced, get those)
- 2 cans (15.5 oz each) organic kidney beans, undrained
- 2 cans (15 oz each) organic spicy chili beans, undrained
- 1 can (15 oz) organic black beans, undrained
- 2 Tbsp vegan cane sugar
- 2 tsp ground cumin
- 2 tsp chili powder

DIRECTIONS:
1) cook onions over medium heat until softened.
2) pour onions, tomatoes, all beans, sugar, cumin, and chili powder into the crock pot. Stir until combined.
3) cover and cook on low for 6-8 hours. Taste and adjust seasoning as needed.

Red Lentil Stew

This recipe was adapted from Slow Cooker Revolution

INGREDIENTS:

- 2 onions, minced

- 6 garlic cloves, minced

- 2 T vegetable oil

- 1 T grated fresh ginger

- 1/2 tsp of the following:

   -ground coriander

   -ground cumin

   -ground cinnamon

   -ground tumeric

- 1/8 tsp cardamom

- 1/8 tsp red pepper flakes

- 4 cups water

- 1 (14 oz) can light coconut milk

- 1 pound red lentils

- 2 bunches organic carrots

- 2 tsp kosher salt

- 1 28 oz can whole plum tomatoes - drained and chopped

- 1 cup frozen peas

- 1/4 cup minced fresh cilantro

DIRECTIONS:

1 - Microwave onions, garlic, oil, ginger, coriander, cumin, cinnamon, tumeric, cardamom, and red pepper flakes in a bowl, stirring occasionally, until onions are softened...about 5 mins. Transfer to slow cooker. 

2 - Stir water, coconut milk, lentils, and carrots into slow cooker. Cover and cook until lentils are tender...about 6-8 hours on low (or 3-5 hours on high)

3 - Stir in tomatoes, cover and cook on high until heated through, about 10 mins. Stir in peas and let sit until heated through. Stir in cilantro with each serving and season to taste with salt and pepper. 

I like to serve this meal over brown rice or as a stew with a side salad. 

Split Pea and Lentil Soup

pg 55 in Vegan Slow Cooker book

INGREDIENTS:

- 2 tablespoons olive oil

- small onion, minced

- 1 cup lentils

- 1 cup split peas

- 6 cups water

- 2 tablespoons vegan chicken-flavored bouillon

- 2 bay leaves

- 1 tsp dried tarragon

- 1/2 tsp dried marjoram

- 1/4 tsp ground rosemary 

- salt and pepper to taste

- 6 ox fresh baby spinach, washed

DIRECTIONS:

1 - saute onion in skillet over medium heat with oil. 

2- Add garlic and saute 1 more minute. 

3- Combine onion, lentils, peas, water, bouillon, bay leaves, tarragon, marjoram, rosemary, and salt/pepper in slow cooker. Cook low for 6-8 hours

4 - 30 minutes before serving, add spinach. Taste and adjust the seasonings. 

REMOVE BAY LEAF BEFORE SERVING