2 1/2 cups cooked great northern beans
3 cans (14 ounces each) stewed tomatoes
1 cup green bell peppers, chopped
1 cup yellow carrots, chopped
1/2 small yellow onion, minced
2 cloves garlic, minced
4 tablespoons chili powder
2 tablespoons hickory bacon salt
2 tablespoons red pepper flakes
2 tablespoons liquid smoke
1 tablespoon vegan Worcestershire sauce
salt and pepper, to taste
1. Put everything in a large crock pot.
2. Turn temperature to high and let stew for 6-8 hours.
3. Be sure to stir every once in a while so nothing burns, especially when you are closer to the 6 hour mark.
Serve with cornbread!
Source of recipe: This year, I decided to switch up my typical chili recipe, and went for a smokey white bean flavour.