Fireplace Chili Mac for VeganMofo

It actually was too cold for me to have all the windows open yesterday. It was wonderful to finally put on a sweater and we finally got to use the fireplace in our new house for the first time. In fact, I’m sipping on some rose tea in front of the fire as I’m writing this. Sigh…if only I could make this evening last a few days longer!

This is a lazy dinner that you can make at a moment’s notice. Perfect once winter gets going and if you, like me, tend to hibernate. All you need is a can of vegan chili and whole wheat shells in the pantry plus some salsa and vegan shredded cheese in the fridge to make this heart warming meal. [Read more...]

Hearty Vegan Slow Cooker Chili

As soon as daylight savings time kicks in and makes it dark early, I crave piping hot, tasty chili. I like white chili, just bean chili, even veggies only chili, but sometimes I want an extra hearty one dish meal. I love tvp in chili.  It reminds me of the first one I ate after going vegetarian a bazillion years ago.

Hearty Vegan Slow Cooker Chili

  • 4 cups  filtered water
  • 2 tablespoons not-chicken bouillon
  • 1 1/2 cups dried tvp crumbles
  • 1 cup corn (frozen roasted is nice)
  • 1 1/2 cups cooked beans of your choice (Or 1 can)
  • 3 cups diced heirloom tomatoes, diced (or 2 – 14 oz can diced tomatoes)
  • 2 cloves garlic, minced
  • 1/2 onion, minced
  • 2 tablespoons. tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon oregano
  • 2 teaspoons liquid smoke (use less if you are not a fan of smoky foods)
  • 1 teaspoon garlic Tabasco
  • chopped cilantro for garnish

Mix all the ingredients in your slow cooker and cook on low 6 – 9 hours.  Serve topped with chopped cilantro.