astray recipes: Rob's veggie chili (vegan)

Categories: Vegetable
Yield: 6 Servings

Measure	Ingredient
	Olive oil (up to)
2 larges	Yellow onions; diced
2	Cloves garlic; minced
1	Red pepper; diced fairly large
1	Green pepper; diced fairly large
2 cans	(28-oz) crushed tomatoes
1 tablespoon	Cumin
1 teaspoon	Cayenne (or to your taste)
1 pack	Frozen corn
2 cans	Black beans (or any other kind of beans you like; chickpeas work well; too) (up to)
1½ cup	Picante sauce (shotgun willie's green sauce -very hot- works well)
	Salt to taste
	Grated cheddar; if desired
	Cashew nuts; if desired

From: hz225wu@... (Micaela Pantke) (COLLECTION) Date: Mon, 6 Sep 93 09:30:43 +0200 From: bjornson-robert@...

Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.

Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

Note: I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.

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rob's veggie chili (vegan)