Finally, a hearty and delicious true-chili-flavored vegan chili for the slow cooker! I've tried numerous vegan chili recipes but this one by far takes the cake. I also love how there are so many vegetables and beans in this, and the eggplant gives it a unique flavor.
Ingredients:
1 Eggplant, cut into 1" slices
1 TBSP olive oil
1 Lg. red onion
1 Yellow sweet pepper
2 Carrots, chopped
2 Small zucchini, chopped
6 Scallions, finely chopped
1 Can kidney beans
1 Can chili beans
3-4 Cloves garlic
1 Can chopped tomatoes
1 TBSP chili powder
1/2 TSP ground cumin
1/2 TSP dried oregano
1/2 Cup tomato juice
Grated cheese, for topping
Directions:
1. Heat oil in large pan over medium-high heat. Arrange eggplant in a single layer in the pan and sear each side, cooking about 5-6 minutes per side. When browned on both sides, remove from pan and cute into chunks.
2. In the same pan cook onions and bell pepper just until soft but not yet browned. Add the garlic and cook 2-3 minutes longer, just until onion is beginning to color.
3. Add all ingredients in the slow cooker and stir gently to combine. Cover, and cook 4-5 hours until veggie and beans are soft. Be careful not to overcook or the eggplant will be too soft and mushy.
4. Serve with grated cheddar cheese over the top.
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| Leftover Idea: Serve over fresh baked SWEET CORNBREAD MUFFINS |
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