(Crock Pot Vegan Chili)
1 ½ c. dry beans (I like ½ kidney and ½ black beans)
1 large or 2 small onions, coarsely chopped (at least 2 cups)
~1/2 c. dry soy strips or TVP
6+ cloves garlic, minced or pressed
28 oz. canned diced tomatoes (one big can or two normal-sized cans)
8 oz. can El Pato salsa (or 1 cup other hot salsa)
2-4 tbsp. tomato paste
1 bouillon cube
1 tbsp. chili powder
Optional / to taste
½-1 fresh jalapeno, minced or pressed
1. Rinse beans and cover with hot water to at least three times the depth of the beans. Let soak 4 hours to overnight.
2. Drain beans, rinse and add remaining ingredients with enough water so the mixture comes to a little more than an inch from the top of the crock pot (for a 12 cup crock pot). Cover and set the crock pot on high until it begins to boil then turn it to low and simmer 6 hours to overnight.
3. Turn off crock pot, stir chili and taste. If it’s not tomatoey enough add tomato paste; if it’s not hot enough add cayenne. If it’s plenty hot but doesn’t have enough of a chili-like flavor, add cumin. If you want it to have a more meaty taste add liquid aminos.
Pretty much everyone loves those brown soy strips from PC market and doesn’t care about the lack of meat.
You could also use 1 ½ - 2 cans of prepared beans instead of dry, in which case it could simmer for half as long.