Wednesday, November 26, 2014

Vegan Protein-Packed Crockpot Bean Chili

After visiting with my midwife at my six-month checkup, I asked her about the growth of my baby. I had noticed she was slightly below average in size and I had gained a whopping seven pounds since my last checkup. The midwife suggested I upped my protein and bean intake, so the next morning, I set out to grab some ingredients to make a protein-packed bean chili that could satisfy my hunger and also provide some great nutrition for the baby. We tossed together the recipe below and it couldn't have been easier.

Vegan Protein-Packed Bean Chili
Yields 8 servings

1 onion, chopped
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can petite diced tomatoes
4 cups water
1-1/2 cup textured vegetable protein (TVP)
1-1/2 cup 365 Everyday Organics rice and lentil medley (sold at Whole Foods)
2 Tbl. chili powder
1 Tbl. cumin
1/2 tsp. cilantro leaves (dried) or 1/2 cup fresh
1 tsp. cinnamon
dash vanilla
dash cayenne
less than 1/4 cup brown sugar

1. Turn crockpot on at low setting.
2. Carmelize onions in pan and add to crockpot with chopped celery and diced tomatoes.
3. Microwave 1 cup water for three minutes.
4. Place TVP into a bowl. Pour microwaved cup of water over stir together until well combined. Add to crockpot.
5. Add rice and lentil medley to crockpot and stir well.
6. Add in spices and remaining water.
7. Cook for 4 hours at low setting.
8. Add the pinto beans and black beans to the pot and stir together.
9. Cook for an additional one hour and then serve with crackers.

Kelsey is a passionate vegan living in Houston, Texas, spreading the word about the benefits of eating a healthy, plant-based diet. She's also a minimalist enthusiast, a self-proclaimed financial guru of her household, and founder of The Little Red Journal.

No comments:

Post a Comment

Like what you've read? Leave a comment!