Vegan Chili

20131126-084133.jpg

I’ve never been a big chili person at all, but my recent love affair with the slow cooker made me more adventurous.

There was no big secret to this recipe. I bought a variety of beans (black, kidney, garbanzo, white, and lima), added some carrots, celery, diced tomatoes, vegetable broth, and spices and cooked it all over night. It was actually really good, especially when served with some fresh cilantro. My favorite were the lima beans.

Good to know that I can make meat-less chili with almost no effort and eat the leftovers for several days!

 

Advertisements

Leave a comment

Filed under vegan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s