Here's the full recipe for my vegan chili:
This recipe was adapted for the crockpot from Kris Carr's Crazy Sexy Bean Chili recipe (found on page 121 of Crazy Sexy Kitchen - http://amzn.to/1GK42oK).
1 teaspoon cumin powder
2 tablespoons cold-pressed extra virgin olive oil
1 medium white onion, chopped
3 garlic cloves, minced
1 jalapeño pepper, diced with seeds removed
2 tablespoons chili powder
1 1/2 cups white mushrooms, chopped
1 zucchini, diced
1/2 cup potato, diced
2 small cans of black beans, rinsed
1 large can of kidney beans, rinsed
1 28-ounce can crushed tomatoes
1 cup water
2 tablespoons maple syrup
1 teaspoon sea salt
Start by sautéing the onion, garlic, and jalapeño in olive oil.
After the onions are golden and translucent, add the cumin, chili powder, zucchini, potato, and mushrooms until slightly tender.
Then throw it all into the crockpot with the beans, tomatoes, water, maple syrup, and sea salt.
Cover and cook on high for 2-3 hours, stirring occasionally.
That's it! Enjoy with your friends and family, and let me know how it turned out!
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|Please watch the video to know the ingredients|
Please watch video for directions