Vegan Crock Pot Chili with "Rye"
Source of Recipe
David
List of Ingredients
2 cups dry red kidney beans soaked over night (or if your out of time
1- 20-ounce can kidney beans, drained)
2 cups whole grain rye berries soaked in 6 cups water over night. (or
simmer un-soaked in 6 cups liquid until soft. About and hour). Drain
off excess liquid.
2 14-ounce cans peeled tomatoes, drained and chopped
1 6oz. can tomato paste
1 cup water
2 tablespoons balsamic vinegar
4 garlic cloves, minced or 3 Tbl spoons bottled fresh garlic
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1 teaspoon red pepper flakes, to taste
1/2 teaspoon ground black pepper
2 tablespoons chili powder
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
Garnishes and Additions:
Chopped fresh cilantro leaves
Chopped fresh Onion
Diced avocado
Grated Monterey Jack cheese (or soy-cheese)
Sour cream (or soy substitute)
Chopped fresh jalapeno peppers
Tabasco or other hot sauce
Crackers
Recipe
Saute the carrots, celery and onion in the 1/4 cup of olive oil until
slightly cooked and soft. Season with a sprinkle of salt.
Using a 6 quart pan on the stove warm the tomato paste, canned
tomato's, and 1 cup of water. Add all seasonings into the pan and
stir gently. Drain the water off the soaked beans and add into the
pan gently. Add the soaked but, uncooked rye berries to the pan and
bring to a boil.
Remove pan from stove and carefully ladle the hot chili into a crock
pot and set aside for 6 hours on high. Stir once per hour if
possible. Season to taste with red pepper flakes if desired.
Makes 4 quarts
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