As a parents we are always busy, running from one obstacle to another. Whether you are a stay-at-home dad, an executive mom, or a homeschooling parent; we just cannot keep up with all the demands and delights of parenthood, not to mention cook a decent meal. So in an effort to provide my growing children with a healthy diet and appetizing food, I began to embrace my crockpot. In effort to live up to my dreams of feeding my family a clean cuisine in the shortest amount of time possible I came up with this vegan recipe. We couldn’t get enough of it, and I made extra so there was enough left over for lunch for a couple days too. If you are using dried beans instead of canned remember to soak them 24 hours in advance. Dried beans are cheaper with less salt, chemicals and preservatives than canned beans.
Vegan Crockpot Chili
Preparation time: 15 minutes
2 tablespoons extra virgin olive oil
1 medium onion chopped
4 cloves of garlic minced
1 tablespoon ground cumin
1 teaspoon flaked basil
½ teaspoon ground black pepper
2 cups of dry kidney beans soaked overnight or 2 cans of organic PBA free kidney beans.
2 fifteen ounce cans low sodium tomato sauce
1 cup red or orange sweet peppers chopped (red or orange so the family will not know they are there)
1. Put olive oil in a skillet and sauté onions, garlic, cumin, basil and black pepper until onion start to lightly brown.
2. In your crockpot, put the beans in first, then the tomato sauce and onion mixture then combine. Finally put the peppers on top. Cover the crockpot and turn to low if you want it to be ready in 8 hours or more. Set to crockpot to high if you want it done in 4 hours.
3. Once it is done, stir in the peppers and serve with a side of rice or crusted bread. Most importantly, add a salad or some roasted vegetables as a healthy side.