Our Weekly Chili
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) kidney beans, all drained and rinsed
1 can (15 ounces) chili beans
1 large can (29 ounces) seasoned stewed tomatoes
1 can (10 ounces) diced tomatoes (I use Rotel)
2 small cans (8 ounces) green chilies, optional
2-4 garlic cloves, minced
olive oil, as needed
1 onion, diced
1-2 green bell peppers, diced
1 red bell pepper, diced
12 ounces vegan ground beef (I use Morning Star meal starters, ground beef style)
1 packet (1 1/4 ounces) vegan taco seasoning, optional
1-2 cups frozen corn, drained and rinsed
sea salt and black pepper, to taste
vegan bacon salt, to taste, optional (I use J and D's)
1. Pour all cans into the crockpot on high. In the largest sauté pan you have, heat the olive oil and garlic. Add onions and peppers and cook until softened. Add the ground "beef".
2. Add taco seasoning and let it all cook together on the stove. If you don't have a taco seasoning packet, just use salt, pepper, oregano, and cilantro.
3. Add everything in the pan to the crockpot and mix together. Add additional seasonings and corn to the crockpot. Cook it in the crock pot around 3-4 hours. It will taste better as leftovers.
We usually cook this about every other week and eat it all week long. It's super high in protein and very little fat. If you're worried about your sodium intake, skip the taco seasoning mix.
Source of recipe: This recipe was originally inspired by the 3 bean chili on the ZenHabits.net blog:http://zenhabits.net/health-tip-try-eating-vegetarian/