From My Little Kitchen Ana Frias
Why you'll love it
This Bean Chili is Plant-Based and made in the slow-cooker. It’s my signature Chili recipe made meatless! With only 15 minutes of hands-on time, it isn’t labor-intensive. Plus it’s healthy and delicious!
Ingredients
– Canned pinto and red kidney beans – Dry lentils and extra firm tofu – Tomato juice and tomato puree – White or yellow onion, celery, green bell pepper – Chili powder, garlic powder – Dried oregano, sugar, cayenne pepper – Salt & pepper
1
Turn the crockpot to high to start warming it up and add all ingredients..
2
Cover the slow-cooker with lid and let the chili simmer for 4 hours on low.
Serve warm with crackers or cornbread.