Vegan Chili

I grew up eating a version of chili my dad made called “Rancho Beans”. They were one of my favorite food dishes to eat. They are super cheap to make and 1 batch can last you for many meals. Since I cut out animal products in my diet recently, I decided to vegan-ize this food!

Here is the recipe and instructions:

  • 1 large can of Bush’s vegetarian baked beans
  • 2 cans of great northern beans
  • 1 can of dark red kidney beans
  • 1 can of light red kidney beans
  • 1 can of corn
  • 1 cup of raw sugar
  • 1 cup of ketchup (read to the label to verify that it is a vegan ketchup)
  • 1 whole pack of Light Life Smart Ground Original
  • 1 whole chopped onion
  • Salt
  • Pepper
  1. Turn on crock-pot. The temperature depends on when you are going to serve it. I usually set it to medium heat.
  2. Open and drain all beans (but bush’s) and the can of corn. Pour all cans into crock-pot.
  3. Measure out raw sugar and ketchup and mix them in the pot.
  4. Put a skillet on the stove, turn heat on medium and add 1 tbsp of coconut oil.
  5. While the pan heats up chop up your onion and add it to the skillet. Cook until onion seems translucent.
  6. Open the Light Life Smart Ground Original and crumble it into the skillet. Cook for about 5 minutes.
  7. Add salt and pepper to taste
  8. Add smart ground and onions to the crock-pot and stir
  9. Let it cook until the sugar is dissolved and the beans are nice and hot.

That’s it! super simple and tasty 🙂

 

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