Monday, 26 December 2011

Recipe: Slow Cooker Vegan Chili

This is a recipe that I got in a round about way - the partner of a friend of my partner. I tweaked it to suit my tastes. A note on black beans. They feature in a lot of Tex/Mex cooking but finding the dried variety can be tricky here (Australia) and the tinned even harder. I was fortunate, however, to find some in deli/import/specialist stores such as Absolutely Organic WA and Fresh Stop. I have yet to see tinned black beans in any regular super markets in Perth. If you really can't find them, use kidney beans instead. The black beans certainly have a flavour and texture of their own, but kidney beans are a good substitute.

What you will need:
2 cans black beans
1 can corn
1 can diced tomatoes
1 cup water
1 cup vegetable broth ( I use this vegan and gluten free broth)
2 tsp cumin
half to 1 tbsp chili or cajun powder mix (I like it mild, so add more if you are brave)

Rinse the tinned corn and beans and place in slow cooker. Add all the other ingredients and stir.
Cook on high for 5-6 hours. Serve with plain corn chips.

You can't get easier than this!

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