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
- Turn on crock-pot. The temperature depends on when you are going to serve it. I usually set it to medium heat.
- Open and drain all beans (but bush’s) and the can of corn. Pour all cans into crock-pot.
- Measure out raw sugar and ketchup and mix them in the pot.
- Put a skillet on the stove, turn heat on medium and add 1 tbsp of coconut oil.
- While the pan heats up chop up your onion and add it to the skillet. Cook until onion seems translucent.
- Open the Light Life Smart Ground Original and crumble it into the skillet. Cook for about 5 minutes.
- Add salt and pepper to taste
- Add smart ground and onions to the crock-pot and stir
- Let it cook until the sugar is dissolved and the beans are nice and hot.
That’s it! super simple and tasty 🙂