5 Ingredient Vegan Crockpot Chili

5* Ingredient Vegan Crockpot Chili
*more or less

Here is my very basic vegan crockpot chili that uses canned/packaged ingredients and mixes up very fast and cooks all by itself. It is a nice, thick chili, unlike a lot of vegan chili recipes I have encountered that are sadly soups and not chili. Is it a Southern thing that we like thick, hearty chili? I don't know. But if you can see through it, it's soup, people. You can't see through all soups, but if you can see through chili, it's a soup. Just... you know... setting that straight from the beginning.

Now. There are fancier chilis out there- vegan, too- with fresher ingredients and no preservatives, so  are way better for you. I don't always have the time to cook a bunch of things before cooking the thing those things all go into. You probably don't, either. I also have no problem eating something borderline junkie once in a while. I hope you, do, too. If you don't,  please don't tell me about it. Sanctimonious vegans are unbearable. Vegans sanctimonious to other vegans is unforgivable. We are all trying to save the world here, after all.

Besides being quick, there is the added bonus that this can be made quite kid-friendly by keeping the spice down and the tomatoes less obvious. Then the grownups can add in some spice to their own bowl in the form of Tabasco or jalapenos or something - or just dress it up a little for the heck of it. I like some spicy mustard (which I have been questioned for) or some vegan cheese. My daughter likes vegan sour cream on top (which she has also been questioned for). Do you like anything on your chili? Someone once told me they like peanut butter in their chili. I don't remember who that was. That was probably the day I stopped being friends with them. Too weird even for me.

5 Ingredient Vegan Crockpot Chili
Note: This fills my crockpot full, which I believe is a 4 quart. It's old. so that's a guess.
Yields: 8-10 helpings

- 1 large can of tomatoes 
stewed, whole, crushed, etc.  depending on how big of chunks you want. For kid-friendly, I chose crushed.
- 1 small can of tomato paste
- 2 envelopes of chili seasoning (choose your heat!)
Replace with 4Tsp of a homemade mix, if desired
- 4 cans of beans
chili beans, black beans, pintos, kidneys- even white beans - in desired mix. Be sure to rinse your beans (except the chili beans. that would be counterproductive)
- 1 - 1 1/2 cups of meat substitute(s) sliced or diced as desired (optional)
I put 2 Tofurkey Italian Sausages (those are a little spicy- so careful!) and about 3/4 cup of frozen gardein beefless ground. There are lots of possibilities here- even veggies instead. Add what you like or have on hand! 
- 1-2 can(s) of water (2 if you have room)

Begin with the tomatoes. paste, and seasoning and mix very well. Stir in one can or cup of ingredients at a time and then add up to 2 cups of water, depending on how thick you want it or how much room you have. (Leave at least 1 inch at the top your crock or it will bubble over).  Cook 4-5 hours on high or 8-10 hours on low. Be sure to stir, scraping the bottom, every hour on high or every 2 hours on low as it will stick when very thick - or that's just my crock (?). Above all, depend on your understanding of your crockpot for cooking time and stirring neccessity. 

Serve with desired toppings (including none as an option) with crackers of cornbread or something not smack full of carbs and gluten. Your choice! 

Cornbread Recipe from It Doesn't Taste Like Chicken
Changes I made: Decreased milk by 1/4 cup, increased corn meal by 1/4 cup and stirred in a 14oz can of creamed corn. It should have cooled more and would have cut prettier, but I was so not about the waiting anymore by then. 


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