According to our contributor, Brittany Viklund, this vegan chili recipe is the best you will ever taste. She’s confident in this statement because most people who try it don’t even realize it’s missing meat. It’s warm, hearty and full of flavor, and in the fall and winter, it’s a staple in her home. Enjoy it as is with a side of cornbread or top a veggie dog with it. Either way, it will surely fill you up with the use of only plant-based ingredients, and thanks to the beans, it is packed with protein.

Prep: 10 minutes

Cook Time: 6-8 hours in the slow cooker

Ingredients (makes 8 servings):

•      1 onion, chopped
•      4 cloves of garlic, minced
•      1 bell pepper, chopped
•      1 jalapeno, diced
•      1 teaspoon red chile flakes (more or less to taste)
•      1 tablespoon cumin (more or less to taste)
•      1 tablespoon red chile powder (more or less to taste)
•      1 can yellow corn, drained
•      2 cans kidney beans, drained and rinsed
•      2 cans pinto beans, drained and rinsed
•      1 28 ounce can diced tomatoes
•      1 6 ounce can tomato paste
•      1½ cup vegetable broth
•      sea salt to taste

Method:

1. Over medium heat, sauté onion, garlic, bell peppers, jalapeno, red chile flakes, cumin and red chile powder until onion becomes translucent and soft.
2. Add sautéed veggies plus all remaining ingredients to a slow cooker (or large pot) and stir to combine. Set slow cooker to lowest heat setting and cook for 6-8 hours (there is no meat so this process allows time for the flavors to combine without the need to worry about “cooking” meat).
3. Add more salt (if desired) to taste and serve warm with topping and/or a side of cornbread. You can also use it to top veggie hot dogs, corn chips to make a Frito pie, tater tots, french fries and so much more.
4. Store in an airtight container in the refrigerator for up to five days or freeze for up to 6 months.

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